Ginger Pear Muffins

January 26th, 2012

Here’s what I love about baking — besides the fact that it makes your house smell divine.  Most of the ingredients you need to do simple baking are ones you keep on hand all the time, allowing you to produce baked goods on a moment’s notice without heading to the store.

Which is particularly useful when you are snowed in when the desire to bake seizes you.

On Saturday, we got a layer of ice followed by a layer of snow deposited on our fair hamlet and the snow plow teams were apparently sleeping in so they didn’t stop by until after noon.  We weren’t going anywhere.  After romping in the back yard for a while, the next logical activity (obviously) was to bake muffins.  Lots of muffins.

Miss Mouse and I worked together to produce Blueberry Peach Cardamom and Ginger Pear Muffins.  The blueberry ones were only okay but the pear muffins were lovely.  I use the Mix and Match Muffins recipe from Good Cheap Eats and just add things to it.  It’s a great go-to recipe and I like that it calls for (some) whole wheat flour and replaces some of the fat with plain yogurt.  I feel like these nods to nutrition allow one to binge, guilt-free.

Anyways, you can find the original recipe here.  My additions were to add 1/4 tsp of ground ginger to the dry ingredients, 1 tsp of grated fresh ginger to the wet ingredients, and a cup of chopped up pear (no need to peel).  Yummo!

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