Though these muffins aren't much to look at (they're kind of bland-looking, aren't they?), they are really tasty, and definitely are muffins I'll make again.
Mini Muffins are...
Reasons to use the oven,
Drink tea, and relax.
Reasons to use the oven,
Drink tea, and relax.
Ingredients:
- 1 cup finely chopped ripe pear
- 1 Tbsp fresh lemon juice
- 2 cups unbleached all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/3 to 1/2 cup sugar
- 1 Tbsp grated lemon zest
- 1/3 cup very finely minced crystallized ginger
- 1 cup buttermilk
- 1 large egg
- 1 to 3 tsp grated fresh ginger
- 1 tsp vanilla extract
- 4 Tbsp unsalted butter, melted
- Preheat the oven to 375. Lightly spray mini muffin tray with nonstick spray.
- Place the chopped pear in a shallow dish, drizzle with the lemon juice, and set aside.
- Combine the flour, salt, baking powder, sugar, and lemon zest in a medium-sized bowl. Stir in the minced crystallized ginger, then comb through the mixture with your fingers to seek out any larger pieces. Cut them into even smaller pieces with scissors. (This is far easier to do when they are coated with flour. Ideally, each bit of ginger should end up about the size of a rolled oat flake).
- Measure the 1 cup buttermilk into a 2-cup liquid measure. Add the egg, fresh ginger, and vanilla, and beat gently with a fork or a small whisk until smooth.
- Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
- Spoon the batter into the prepared muffin cups.
- Bake in the middle of the oven for 20 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.
