Recipe: Pear and Candied Ginger Muffins
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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.
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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.
- Dry
2 cups spelt flour
1 cup rolled oats
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon salt
- Wet
1 cup nondairy milk
1/2 cup coconut oil, melted
1/2 cup maple syrup
2 teaspoons vanilla extract
- Fold-Ins
2 pears, peeled and diced
1/2 cup chopped candied ginger
- Optional Toppings
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.
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- by Ilene Godofsky Moreno
Recipe reprinted from The Colorful Family Table (BenBella Books, 2019) by Ilene Godofsky Moreno
