Pear Ginger Muffi ns
Makes 12½ cup unsalted butter, softened
1 cup fi rmly packed light brown
sugar
2 large eggs
1 teaspoon vanilla extract
2¾ cups all-purpose fl our
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¾ teaspoon grated fresh ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup whole buttermilk
1 cup diced peeled pears
6 teaspoons sparkling sugar- Preheat oven to 425°. Spray 12 muffi n
cups with baking spray with fl our. - In a large bowl, beat butter and brown
sugar with a mixer at medium speed
until fl uff y, 3 to 4 minutes, stopping to
scrape sides of bowl. Add eggs, one at
a time, beating well after each addition.
Beat in vanilla.- In a medium bowl, whisk together
fl our, baking powder, baking soda, salt,
ginger, cinnamon, nutmeg, and allspice.
With mixer on low speed, gradually
add fl our mixture to butter mixture
alternately with buttermilk, beginning
and ending with fl our mixture, beating
just until combined after each addition.
Fold in pears. Spoon batter into
prepared muffi n cups, fi lling three-
fourths full. Sprinkle with sparkling
sugar. - Bake for 5 minutes. Reduce oven
temperature to 350°, and bake until a
wooden pick inserted in center comes
out clean, 15 to 20 minutes more. Let
cool completely.
33 PAULA DEEN’S FALL BAKING
Bakedmuffi ns can be frozen in a heavy-duty
resealable plastic bag for up to 2 months.
Reheatthem in a 200° oven before serving.Kitchen Tip