Author Notes
Pear begs to be combined with warm flavors of gingerbread, even at breakfast! And isn't it fun to get to use all those spices in your pantry? —sarabclever
Ingredients
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2 cups
all-purpose flour
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1 1/2 teaspoons
baking soda
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1 tablespoon
ground ginger
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1 teaspoon
cinnamon
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1/4 teaspoon
nutmeg
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1/8 teaspoon
ground cloves
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1/8 teaspoon
ground allspice
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Pinch
mace (optional)
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1/2 teaspoon
kosher salt
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6 tablespoons
unsalted butter, melted and cooled
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1/4 cup
dark brown sugar
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1
egg
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1/2 cup
light molasses
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1 cup
cold water
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1
pear (Bosc or other baking pear), diced.
Directions
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Preheat oven to 375F (190C). Line, or lightly butter 12 standard (1/3-cup/80mL) muffin cups.
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Whisk flour, baking soda, ginger, cinnamon, nutmeg, allspice, cloves, mace if using and salt in medium bowl to blend.
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In a second larger bowl, mix together the melted butter, sugar, molasses, and eggs.
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Stir in the cold water.
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Add half of the dry ingredients and stir until blended. Stir in the remaining dry ingredients. Fold in the diced pears.
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Bake gingerbread until a tester inserted into center comes out clean, about 22-25 minutes (check after 20 minutes).
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Set on a rack to cool for 10 minutes. Remove the muffins from the muffin tin and allow to cool completely on the rack.
My love of cooking grew out of my love of eating and travel. Now I'm working full time with a preschooler and toddler, so it's a bit of a juggle to say the least, especially as the "picky phase" emerges (I hope it's a phase, anyway). I've lived an travelled abroad a lot but now am in the Boston area, and cooking is my way to travel these days! My sisters and I are spread out across the US but started a blog together where we post recipes and talk about food. Mostly the kind that satisfies our sweet tooth.
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