These ginger pear muffins bring families together.
Well, sort of. This is the second time I have made these muffins. The first I declared a flop-- almost a right-into-the-garbage flop. They were lifeless and dry, almost rubbery. Instead of wasting them, or suffering through eating them myself, I disposed of them at my parents house, moved on, and hoped to just forget. But two nights later when I was visiting, praying no one would mention the atrocity I had pawned off on them a few days earlier, my brother told me they were, and I quote, the best muffins he had ever had.
After initially dismissing his opinion as that of a baked good rube, I considered the possibility that he was onto something. Upon further inspection, I figured muffins were still a bit rubbery, but the flavour was on the right track. So I attempted again, making a few more adjustments, and voila, brother and I could agree on supreme muffin awesomeness.Sometimes, you just have to keep trying.
And although not baking, this has been posted by a few friends on FB, and I think it's worthy of passing on to you all...
Ginger Pear Muffins
adapted from cook your dream
165 g plain flour
120 g whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tbsp grated lemon zest
1-2 tbsp grated fresh ginger
2 large eggs
40g unsalted butter, melted
150g light brown sugar
250ml plain yogurt
1 1/2 cup grated pear
1/2 cup oats
1. Preheat oven to 180C.
2. In a medium bowl combine both flours, oats, baking powder, salt, lemon zest, ginger, and grated pear.
3. In another bowl, whisk together eggs, sugar, vanilla, yogurt and butter. Pour this mixture into the dry ingredients and mix until combined.
4. Divide the batter evenly among the prepared paper lined muffin pan, filling each cup 3/4 full. Sprinkle with crumb topping.
5. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the pan cool for 5 minutes before removing muffins. Remove the muffins from the pan and place them on a rack to cool completely.