Gingerbread Pear Muffins
2 pears (Bartlett) peeled and chopped
2 tablespoons granulated sugar
3 tablespoons apple cider
1 ½ cups all-purpose flour
½ cup light brown sugar
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground ginger
¼ teaspoon cinnamon
¼ teaspoon ground mace
½ cup sour cream
1 stick of butter, melted
2 large eggs
2 tablespoons pure maple syrup
Preheat oven to 350. Grease large muffin tin pan ( makes 6 muffins)
In a medium bowl, gently toss pears with the sugar and cider and set aside.
Using an electric mixer, combine flour, brown sugar, baking soda, salt, ginger, cinnamon, and mace. Drain the pears, reserving the juice in a separate large bowl.
To the juice..add in sour cream, melted butter, eggs, and maple syrup and whisk together until smooth.
Add juice/sour cream mixture to the flour mixture in mixer and mix until
fluffy and smooth.. How many times do you see the word mix..
Fill each muffin cup halfway, spoon pears on top.. then cover each with remaining batter.
Bake at 350 for 30 minutes or until cake tester inserted in the center comes out clean.
These were best served warm..
And even better the next day.