French-Vanilla Ice Cream

Pear, Ginger and Pecan Muffins

This is an adaptation of a recipe by Bev Bennett that I found in my local newspaper. She deserves the credit for the wonderful flavor of these muffins.

Her original recipe served 8 so I was going to cut it in half. Since the "liquid" part of the recipe called for 1 egg and 1/3 cup milk plus melted butter, I mixed the full amount of the 3 ingredients, planning on using half for the recipe while saving the remaining half for use in scrambled eggs the next morning. Of course, when it came time to add the liquids I forgot my plan and added the full amount. It was one of those "Oh no. Oh well..." moments that we all experience - and like a lot of those moments the results were pretty good. In fact, they were better then pretty good. The muffins were delicious; moist and tender and unbelievably good. In fact, the mixed-up recipe was absolutely perfect.

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Pear, ginger and Pecan Muffins

Pear, Ginger and Pecan Muffins

1/2 c. Flour

1 Tbsp. Sugar

3/4 t. Baking Powder

1/8 t. Cinnamon

1/8 t. Salt

1 Egg, beaten

1/3 c. Milk

2 Tbsp. Butter, melted

1 Pear: peeled, cored and chopped small

2 - 3 Tbsp. Crystallized Ginger, chopped fine

2 - 3 Tbsp. Pecans, chopped small

Equipment: Muffin cups, muffin pan, or individual pie slice pans

Directions:
Preheat oven to 375° F. Use butter to grease the muffin cups or pie slice pans. If using a muffin pan, line 3 of the cups with cupcake papers or grease them with butter.
Stir together the flour, sugar, baking powder, cinnamon and salt in a small bowl. Make sure ingredients are well blended. In a 2nd small bowl, use a wooden spoon to beat together the egg, milk and melted butter then pour over the dry ingredients. Stir in the pear, ginger and pecans. Stir until everything looks pretty well distributed. Do not beat.

Spoon into the greased or lined pans, filling 2/3 full. If you're using a muffin pan, fill the empty cups 1/2 full with water. Bake until the muffins are golden brown and cooked in the center when tested with a toothpick, 30 - 40 minutes. Let muffins cool 5 minutes. Turn out onto wire rack and cool completely.

Yield: 3 muffins or 2 pie slices.

Pear, Ginger and Pecan Muffins
1/2	c.	Flour
1	Tbsp.	Sugar
3/4	t.	Baking Powder
1/8	t.	Cinnamon
1/8	t.	Salt
1		Egg, beaten
1/3	c.	Milk
2	Tbsp.	Butter, melted
1		Pear: peeled, cored and chopped small
2 - 3	Tbsp.	Crystallized Ginger, chopped fine
2 - 3	Tbsp.	Pecans, chopped small
Equipment: Muffin cups, muffin pan, or individual pie slice pans
Directions: Preheat oven to 375° F. Use butter to grease the muffin cups or pie slice pans. If using a muffin pan, line 3 of the cups with cupcake papers or grease them with butter. Stir together the flour, sugar, baking powder, cinnamon and salt in a small bowl. Make sure ingredients are well blended. In a 2nd small bowl, use a wooden spoon to beat together the egg, milk and melted butter then pour over the dry ingredients. Stir in the pear, ginger and pecans. Stir until everything looks pretty well distributed. Do not beat. Spoon into the greased or lined pans, filling 2/3 full. If you're using a muffin pan, fill the empty cups 1/2 full with water. Bake until the muffins are golden brown and cooked in the center when tested with a toothpick, 30 - 40 minutes. Let muffins cool 5 minutes. Turn out onto wire rack and cool completely. Yield: 3 muffins or 2 pie slices.