When life handed Emily Luchetti a houseful of weekend guests, fresh ginger and ripe pears, she created these moist, fruity muffins. They may be made 1 day in advance, but they are best eaten the same day they are baked. To store, cover with plastic wrap at room temperature.
Adapted from her "Classic Stars Desserts" (Chronicle, 2007).
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Ingredients
measuring cupServings: 18 muffins
Directions
Step 1
Preheat the oven to 325 degrees. Line 18 standard muffin-tin wells with baking cups. Combine the flour, baking powder and salt in a medium bowl. Set aside. In the bowl of a stand mixer, combine the butter and sugars. Beat at medium speed for about 1 minute, until creamy and light. Add the eggs and beat until incorporated. Reduce the speed to medium-low and add the milk and vanilla extract, mixing well. Add the flour mixture and mix just until incorporated, then add the ginger and pears. Beat until distributed evenly; do not overbeat. Spoon the batter into the baking cups, filling them three-quarters full. Bake for 30 to 35 minutes or until a tester inserted in the center of a muffin comes out clean. (Their tops will not brown much.) Transfer the pans to a wire rack to cool for 10 minutes before serving.
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Nutritional Facts
Per muffin
Calories
215
Fat
10 g
Saturated Fat
6 g
Carbohydrates
30 g
Sodium
60 mg
Cholesterol
48 mg
Protein
3 g
Fiber
1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from her "Classic Stars Desserts" (Chronicle, 2007).
Tested by Bonnie S. Benwick.
Published April 17, 2007
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