"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Ginger Pear Muffins Recipe

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This recipe for Ginger Pear Muffins, by , is from The Chesser Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Villanueva
Added: Sunday, June 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
2/3 cup mild-flavor molasses
¼ cup butter, melted
¼ cup packed brown sugar
1 egg
½ boiling water
2 small pears cut into 6 wedges each
3 ounces dark or bittersweet chocolate broken in small pieces
Raw sugar, optional

Directions:
Directions:
Preheat oven to 350 degrees F. Coat twelve 2 ½ inch muffin cups with non-stick cooking spray and flour.
In large bowl combine flour, baking powder, ginger, cinnamon, baking soda, and salt. In a second bowl whisk together molasses, butter, brown sugar, and egg. Pour into flour mixture. Stir until combined. Whisk in boiling water. Divide evenly among muffin cups. Add 1 pear wedge to each muffin, press lightly. (gently lay pear slices on top of the batter and press lightly. This ensures they’ll stand up during baking.)
Bake 15 to 18 minutes or until toothpick inserted into center comes out clean. Sprinkle with raw sugar. Add chocolate pieces to top of muffins. It may take a few moments for chocolate to soften to spreadable consistency. Cool in pan on rack 10 minutes. Use table knife to smooth melted chocolate. Remove from cups. Cool completely on wire rack.

Number Of Servings:
Number Of Servings:
12 muffins
Personal Notes:
Personal Notes:
This won a gingerbread cooking contest!

 

 

 

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