Recipe: Pear and Candied Ginger Muffins
We may all go a little stir-crazy when the shorter, colder days of winter keep us stuck in the house, but at least we have baking to look forward to as a hibernation activity.
Pear and Candied Ginger Muffins
Total time: 40 minutes
Active time: 15 minutes
Makes: 12 muffins
We may all go a little stir-crazy when the shorter, colder days of winter keep us stuck in the house for longer hours, but at least we have baking to look forward to as a hibernation activity. My family can’t get enough of these muffins once fresh pears start showing up at the market. The candied ginger adds a spicy (but not too spicy for the little ones) burst of flavor that helps warm up the tummy.
2 cups spelt flour
1 cup rolled oats
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup nondairy milk
1/2 cup coconut oil, melted
1/2 cup maple syrup
2 teaspoons vanilla extract
2 pears, peeled and diced
1/2 cup chopped candied ginger
Sprinkle of powdered sugar
- Preheat the oven to 350°F. Grease a muffin tin or line it with baking cups.
- In a large bowl, whisk the dry ingredients together.
- In a small bowl, stir the wet ingredients together. Add the wet ingredients to the large bowl of dry ingredients and stir until thoroughly mixed. Fold in the pears and candied ginger.
- Spoon the batter into the muffin tin wells (or baking cups) until they are three-quarters full.
- Bake for 26–28 minutes, until the tops are crisp. Remove and let the muffins cool completely before enjoying. Sprinkle powdered sugar (if using) on top.
Recipe reprinted from The Colorful Family Table (BenBella Books, 2019) by Ilene Godofsky Moreno
Want another muffin recipe? Try these cherry almond-meal muffins.