Pear Ginger Muffins

The Washington Post, April 18, 2007

• • Course: Breakfast
• • Features: Fast, Kid-Friendly

Summary:

When life handed Emily Luchetti a houseful of weekend guests, fresh ginger and ripe pears, she created these moist, fruity muffins. They may be made 1 day in advance, but they are best eaten the same day they are baked. To store, cover with plastic wrap at room temperature.

Makes 18 muffins

Ingredients:

• • 2 1/2 cups flour
• • 1 1/2 teaspoons baking powder
• • Pinch kosher salt
• • 7 ounces (1 3/4 sticks) unsalted butter
• • 3/4 cup packed light brown sugar
• • 6 tablespoons sugar
• • 2 large eggs
• • 1/4 cup milk
• • 1 teaspoon vanilla extract
• • 1 tablespoon peeled and finely grated ginger root
• • 2 ripe pears, peeled, halved, cored and coarsely chopped, with their juice

Directions:

Preheat the oven to 325 degrees. Line 18 standard muffin-tin wells with baking cups.
Combine the flour, baking powder and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, combine the butter and sugars. Beat at medium speed for about 1 minute, until creamy and light. Add the eggs and beat until incorporated. Reduce the speed to medium-low and add the milk and vanilla extract, mixing well. Add the flour mixture and mix just until incorporated, then add the ginger and pears. Beat until distributed evenly; do not overbeat. Spoon the batter into the baking cups, filling them three-quarters full. Bake for 30 to 35 minutes or until a tester inserted in the center of a muffin comes out clean. (Their tops will not brown much.) Transfer the pans to a wire rack to cool for 10 minutes before serving.

Recipe Source:

Adapted from her "Classic Stars Desserts" (Chronicle, 2007).

215 calories, 10g fat, 6g saturated fat, 48mg cholesterol, 60mg sodium, 30g carbohydrates, 1g dietary fiber, n/a sugar, 3g protein.