Ginger Pear Muffins
Total TimePrep: 25 min. Bake: 20 min.
very moist, i added fresh ginger-grated and changed from pears to peaches.
As a disclaimer, I made this by substituting the wheat flour with gluten free flour (which is normally what I do). The muffins were tough & dry.
Love this recipe using up my pears..I add chopped walnuts to the topping because my husband loves nuts.
Excellent recipe to use with your ripe pears. Absolutely delicious! I doubled the cinnamon and added 1/4 cup of diced candied ginger to the topping. Will definitely make again.
Texture is gummy. Favor is ok... probably won't make again.
Had 4H group make them and were enjoyed. I have made 2 batches for my family. I also added oatmeal to the topping and cut out the butter. For the family muffins, I grated fresh ginger root I had frozen in the freezer and used it instead for ground ginger. I liked the ginger root better as the flavor was more intense. Definitely a keeper. Froze some for company.
We bought pears from our nephew who was selling fruit for FFA--they were delicious, but the all ripened at once! This was a wonderful way to make use of the over--ripe pears! I did as others had suggested and added some rolled oats to the crumble topping, but since my pears were so ripe and my batter seemed a little more "liquidy" than I would like, I also stirred some rolled oats into the batter which turned out to be a great decision!
This is a fantastic recipe. I took them to school, and the teachers thought I was an excellent baker. Ha! I just told them I have good recipes. Thanks, Taste of Home!
These were a hit at the Youth conference. all gone. made them just as the recipe said.