Rating: 3.78 stars
27 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0

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

The Martha Stewart Show, May 2010, The Martha Stewart Show, Episode 5132

Gallery

Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 12
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Advertisement

Reviews (1)

27 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
05/13/2010
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!