Pear, Ginger and Dark Chocolate Muffins

Pear, Ginger and Dark Chocolate Muffins

corporaterebel
A delicious fall treat, the dense crumb is a cross between a scone and a cake. They are delicious warm, but keep their flavour and moisture into the next couple of days. This makes 12 large size muffins. Use 18 cups for a more modest sized muffin and check to see if done at 20 minutes. After they have fully cooled store in an airtight container.
Course Breakfast
Servings 12 muffins

Ingredients
  

  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • pinch salt
  • 7 ounces butter softened (3/4 cup plus 2 tsp)
  • 1/2 cup brown sugar packed
  • 4 tbsp granulated sugar
  • 2 large eggs
  • 1/3 cup milk
  • 1 tsp vanilla
  • 1 tbsp fresh ginger grated
  • 2 pears chopped into small chunks
  • 1/3 cup dark or bittersweet chocolate chips

Instructions
 

  • Preheat the oven to 325 F
  • Line a 12 muffin pan with paper liners
  • Stir together the flour, baking powder and salt. Set aside
  • In a stand mixer, combine the butter, brown sugar and white sugar at medium high speed until light and fluffy, about one minute.
  • Beat in the eggs until fully incorporated.
  • Reduce the speed to medium and add in the milk, vanilla and ginger.
  • On low speed add the dry ingredients just until incorporated. Don't over mix.
  • Gently fold in the pears and chocolate chips just until evenly distributed.
  • Spoon the batter into the muffin cups.
  • Bake until a skewer inserted in the centre comes out clean, about 25 minutes.
Keyword Fall treats, Muffin, Pear
Print Recipe
Vegan Curried Chickpea Filling
This curried chickpea filling is satisfying, freezer friendly and so versatile - use it to fill sandwiches, as a salad or noodle bowl topped, for breakfast with poached eggs... the possibilities are endless.
Course Main Dish
Cuisine Vegan, Vegetarian
Prep Time 5 min
Cook Time 20 min
Servings
1 cup servings
Ingredients
Course Main Dish
Cuisine Vegan, Vegetarian
Prep Time 5 min
Cook Time 20 min
Servings
1 cup servings
Ingredients
Instructions
  1. Heat the olive oil over medium low heat in a large saucepan.
  2. Add the vegetables and cook until softened, about 10 minutes. Stir regularly to make sure they don't stick or brown.
  3. In another pan over medium heat lightly toast the cumin seeds until they release their scent.
  4. Mix together the toasted cumin seeds with the other herbs and spices and add to the softened veggies. Cook five minutes more.
  5. Mash the chickpeas, leaving a few whole and larger pieces. You can do this with a fork, a masher, or by spreading on a cutting board and crushing with a rolling pin.
  6. Add mashed chickpeas along with the tomato paste and hot water to the veggies. Mix and stir until heated through, then add in the cilantro.
Recipe Notes

This filling freezes very well. Store it flat packed in ziplocks in 1 cup portions and then just defrost in the microwave or in a cool water bath.