Corn Muffins
Maury Rubin shares his recipe for corn muffins with pear and candied ginger.
Corn Muffins with Pear and Candied Ginger
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Corn Muffins
Maury Rubin shares his recipe for corn muffins with pear and candied ginger.
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The Martha Stewart Show, May 2010
- Yield Makes 12
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Ingredients
- Nonstick cooking spray or unsalted butter, for muffin tins
- 4 cups unbleached all-purpose flour
- 1 cup coarse cornmeal
- 1/2 cup oat flour
- 3 tablespoons plus 1 teaspoon baking powder
- 1 1/4 cups sugar
- 2 large Bosc pears, cored and chopped, 3 tablespoons reserved for garnish
- 1/2 cup plus 3 tablespoons finely chopped candied ginger
- 3 large eggs
- 1 cup canola oil
- 1 1/4 cups plain yogurt
- 2 tablespoons prepared applesauce
- 2/3 cup unsalted butter, melted
Directions
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Preheat oven to 350 degrees. Spray 12 (4 1/2-ounce) individual muffin tins with nonstick cooking spray or coat with butter; set aside.
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In a large bowl, whisk together all-purpose flour, cornmeal, and oat flour. Whisk in baking powder. Add sugar, and whisk to combine. Stir in pears and 1/2 cup ginger.
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In a medium bowl, whisk together eggs, canola oil, yogurt, and applesauce. Add to flour mixture and stir to combine; stir in butter.
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Fill prepared muffin tins 2/3 full with batter. In a small bowl, mix together reserved chopped pears and remaining 2 tablespoons ginger; sprinkle evenly over batter. Transfer to oven and bake until golden, about 30 minutes. Remove from oven and transfer pans to a wire rack. Let muffins cool 15 minutes in pans before serving.
Could you tell me the size (width and depth) of the pans Maury used in the video? They look like maybe 3" x 1" or 4" x 1"? Where can one buy these? Thanks!