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Corn Muffins with Pear and Candied Ginger

Traditional corn muffins get a candied-ginger twist in this flavorful recipe from Maury Rubin of Birdbath Bakery.

  • 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

  1. Step 1

    Preheat oven to 350 degrees. Spray 12 (4 1/2-ounce) individual muffin tins with nonstick cooking spray or coat with butter; set aside.

  2. Step 2

    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.

  3. Step 3

    In a medium bowl, whisk together eggs, canola oil, yogurt, and applesauce. Add to flour mixture and stir to combine; stir in butter.

  4. Step 4

    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.

Source
The Martha Stewart Show, May 2010

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Reviews (1)

  • 13 May, 2010

    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!