Description
These simple muffins are perfect for fall - not too sweet, dotted throughout with juicy pieces of fresh pear, and with a warm spicy flavour courtesy of two kinds of ginger.
Ingredients
Scale
- 2 cups all purpose flour
- 1/2 cup packed brown sugar
- 2 1/2 tsp baking powder
- 1 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/2 tsp salt
- 1 egg
- 1/2 cup vanilla yogurt
- 1/2 cup milk
- 1/3 cup canola oil
- 2 medium pears, cut into small dice
- 1/4 cup walnuts, roughly chopped
- 1/4 cup crystallised ginger, finely chopped
Instructions
- Preheat oven to 350F. Lightly grease a 12-cup muffin tin or line with baking cups (you can also use a 6-cup jumbo muffin pan if you prefer your muffins mega-sized).
- In a large mixing bowl, combine flour, brown sugar, baking powder, ginger, cardamom and salt. Set aside.
- In a second bowl, whisk together egg, yogurt, milk and oil until blended. Add in the dry ingredients and stir until just barely combined. Gently fold in the pears, walnuts and ginger.
- Spoon the batter into the prepared muffin tin (it's okay if the cups are nearly full). Sprinkle muffins with some chopped walnuts and a pinch of brown sugar, if desired, and bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean (if using a jumbo muffin tin, increase baking time to 40-45 minutes).
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast