Corn Muffins with Pear and Caramelized Ginger
6 servings
55 minutes
Corn muffins with pear and caramelized ginger are a harmony of flavors and textures inspired by Mediterranean cuisine. Their story begins in traditional recipes where the softness of fruits and richness of spices create a perfect balance. Sweet pears add juiciness to the batter, while caramelized ginger fills the baked goods with a spicy aroma and a light zesty note. Cornmeal provides a pleasant grainy texture, and natural yogurt makes the muffins tender. This is the perfect treat for cozy tea times or breakfast when you crave something unusual yet simple to prepare.
1
Remove the cores from the pears and chop them into small cubes. Chop the ginger into small cubes as well.
- Pears: 2 pieces
- Crystallized ginger: 40 g
2
Preheat the oven to 180 degrees. Grease the muffin pan with vegetable oil.
- Vegetable oil: to taste
3
In a large bowl, mix 3 flours and baking powder. Then add sugar and mix.
- Unbleached wheat flour: 4 glasss
- Cornmeal: 1 glass
- Oat flour: 0.5 glass
- Baking powder (raising agent): 3 tablespoons
- Sugar: 1.3 glass
4
Add pears to the dry mixture, reserving 3 tablespoons for decoration, and 0.5 cup of ginger.
- Pears: 2 pieces
- Crystallized ginger: 40 g
5
In a small bowl, whisk together the eggs, canola oil, yogurt, and applesauce. Then mix with the dry ingredients and softened butter.
- Chicken egg (large): 3 pieces
- Canola oil: 1 glass
- Plain (natural) yoghurt: 1.3 glass
- Apple sauce: 2 tablespoons
- Butter: 150 g
6
Fill the molds two-thirds full. Sprinkle with the remaining pears and ginger on top.
- Pears: 2 pieces
- Crystallized ginger: 40 g
7
Bake for 30 minutes until done. Cool for 15 minutes and serve.