Monday, December 13, 2010

Gingerbread & Pear Muffins

Isn't it funny how there are some treats that are only "allowed" at certain times of the year?

It's like there is some secret baking police squad out there that is going to come and fine you if you make pumpkin cupcakes during the month of September or throw you in baking jail for a pecan pie in April... Heaven knows what would happen to you if you baked gingerbread in May!

That being said, I've been anxiously awaiting the arrival of gingerbread season.

December and gingerbread are like peas and carrots or peanut butter and jelly- they just go hand-in-hand.

Another thing that goes hand-in-hand? Gingerbread and pears.

I recently saw a recipe for a gingerbread and pear upside down cake and got inspired. I realized I hadn't made muffins in forever and decided to use the gingerbread and pear combination as inspiration for some holiday muffins.

I hope you enjoy them as much as Mountain Man and I did!

Gingerbread & Pear Muffins
Recipe adapted from Old Fashioned Bake Sale
Oven: 375 Bake time: 20 minutes
Yields about 12 standard muffins

1/3 cup butter, softened
3/4 cup molasses (unsulphured)
1 egg
2 cups AP flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/2 cup whole milk
2 pears, peeled and diced

Preheat oven to 375. Spray muffin tin with cooking spray.
In a large bowl, beat butter and molasses until fluffy.
Add egg, beat well. Stir in 2 cups of flour, baking soda, cinnamon, ginger and salt.
Slowly add milk and blend until all ingredients are combined.
Fold in diced pears, mixing until equally distributed.
Fill prepared muffin cups about 3/4 the way full.
Sprinkle with brown sugar or turbinado sugar* optional
Bake 20-25 minutes or until toothpick comes out clean.
Cool 5 minutes, then remove from pan.

Happy Baking!

And congratulations to Sara of CaffeIna who won the Tate's Cookie and Cookbook Giveaway :) Thanks to everyone who participated!!