Corn Muffins With Pear And Candied Ginger Recipes

PEAR & GINGER MUFFINS

Pear & ginger muffins image

A fruity and zingy twist to a classic, perfect with a cup of coffee

Provided by Good Food team

Categories Afternoon tea, Buffet, Dessert, Snack, Supper, Treat

Time 55m

Yield Makes 9 muffins

Number Of Ingredients 10

Ingredients

75g butter
75g light muscovado sugar
2 medium eggs , beaten
2 medium ripe pears , peeled, cored, cut into chunks
2.5cm piece stem ginger , finely chopped
finely grated zest 1 lemon
4 tbsp semi-skimmed milk
175g natural yogurt
175ml self-raising flour
1 tbsp ground ginger

Steps:

Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.
Place the butter and sugar in a bowl, then beat until light and fluffy. Gradually beat in the eggs, then stir in the pears, stem ginger and lemon zest.
Mix the milk into the yogurt. Mix the flour with the ginger. Stir a little of the milk mixture into the butter mixture, then stir a little of the flour into the mixture. Repeat until all the ingredients are used up, being careful not to over-mix.
Divide the mixture between the muffin tins, filling to the top. Bake for 40 mins until golden. Serve warm.

Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.43 milligram of sodium

GINGER PEAR MUFFINS

Ginger Pear Muffins image

This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. -Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 14

Ingredients

3/4 cup packed brown sugar
1/3 cup canola oil
1 large egg, room temperature
1 cup buttermilk
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups chopped peeled fresh pears
TOPPING:
1/3 cup packed brown sugar
1/4 teaspoon ground ginger
2 teaspoons butter, melted

Steps:

Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full. , For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter. , Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 174 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CORN MUFFINS WITH PEAR AND CANDIED GINGER

Corn Muffins with Pear and Candied Ginger image

Traditional corn muffins get a candied-ginger twist in this flavorful recipe from Maury Rubin of Birdbath Bakery.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 13

Ingredients

Nonstick cooking spray or unsalted butter, for muffin tins
4 cups unbleached all-purpose flour
1 cup coarse cornmeal
1/2 cup oat flour
3 tablespoons plus 1 teaspoon baking powder
1 1/4 cups sugar
2 large Bosc pears, cored and chopped, 3 tablespoons reserved for garnish
1/2 cup plus 3 tablespoons finely chopped candied ginger
3 large eggs
1 cup canola oil
1 1/4 cups plain yogurt
2 tablespoons prepared applesauce
2/3 cup unsalted butter, melted

Steps:

Preheat oven to 350 degrees. Spray 12 (4 1/2-ounce) individual muffin tins with nonstick cooking spray or coat with butter; set aside.
In a large bowl, whisk together all-purpose flour, cornmeal, and oat flour. Whisk in baking powder. Add sugar, and whisk to combine. Stir in pears and 1/2 cup ginger.
In a medium bowl, whisk together eggs, canola oil, yogurt, and applesauce. Add to flour mixture and stir to combine; stir in butter.
Fill prepared muffin tins 2/3 full with batter. In a small bowl, mix together reserved chopped pears and remaining 2 tablespoons ginger; sprinkle evenly over batter. Transfer to oven and bake until golden, about 30 minutes. Remove from oven and transfer pans to a wire rack. Let muffins cool 15 minutes in pans before serving.

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