Pear Ginger Muffins

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(makes 6 extra-large muffins and one mini loaf)

 2 ½ C flour

½ t salt

2 t baking powder

½ t baking soda

½ t ground ginger

½ t ground cinnamon

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1/4 C candied ginger, diced

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 ½ C vegetable oil

1 1/3 C brown sugar

Zest of one lemon

1 egg

2 t vanilla

1 C buttermilk

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2 Bartlett pears, ripe and diced into medium-sized chunks

In a mixing bowl, combine flour, salt, powder, soda, ginger and cinnamon. Whisk to combine. Add candied ginger pieces and mix into the flour mix making sure pieces are not sticking together. Impeccably clean hands work best!

In the bowl of a stand mixer, add oil, brown sugar and lemon zest. Using paddle attachment, mix well. Add egg and vanilla and continue to beat until smooth.

With mixer on slowest speed, spoon flour mix into sugar mix in batches alternating with the buttermilk. Begin and end with the flour. Avoid over working the dough with the mixer. You can finish the job by hand using the world-famous spoonula. Take dices of one pear and mix them into the batter by hand. Portion dough into molds that have been sprayed with non-stick baking spray. (I used one mini loaf pan and six Pyrex ramekins. A muffin tin will yield more. Just thought I’d make large muffins this time.) Take the second pear and press the diced pieces into the tops of each muffin. Place into a preheated 375 degree oven. Bake for 15 minutes, rotate and bake for an additional 12-14 minutes or until tops are just set to the touch. Remove to a cooling rack. Cool for about 15 minutes before unmolding. Cup of tea anyone?

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Super moist. Delicate crumb. Jolene’s favorite.



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