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.
The Martha Stewart Show, May 2010
- 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
- Preheat oven to 350 degrees. Spray 12 (4 1/2-ounce) individual muffin tins with nonstick cooking spray or coat with butter; set aside.
- 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.
- In a medium bowl, whisk together eggs, canola oil, yogurt, and applesauce. Add to flour mixture and stir to combine; stir in butter.
- 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.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.