If you love ginger, you'll love these. If you don't - you can just omit the ginger. The mixture of dried and fresh pears is just perfect - the fresh ones give it moisture. This recipe is from Starbucks' Passion for Coffee book.

Ingredients

ounces dried pear halves4 ounces
pear, ripe (Bosc, Bartlett, Anjou)↗1
cups all-purpose flour↗2 cups
teaspoons baking powder↗2 teaspoons
teaspoon baking soda↗1⁄2 teaspoon
teaspoon salt↗1⁄2 teaspoon
teaspoon ground nutmeg↗1⁄2 teaspoon
eggs↗2
cup sugar↗2⁄3 cup
cup milk↗1⁄2 cup
teaspoon vanilla extract↗1 teaspoon
cup unsalted butter↗1⁄3 cup
cup ginger in syrup or 1/2 cup candied ginger, very finely chopped↗1⁄2 cup

Step-by-step instructions

1
Preheat oven to 400 F and grease muffin tin.
2
Put the dried pears in a small bowl and pour over some boiling water. Let stand for 15 minutes.
3
Drain pears and dry with a paper towel. Cut into small pieces(about 1/2 inch).
4
Peel and core the fresh pear, and chop into similar pieces.
5
In a new bowl, mix dry incredients.
6
In another bowl, whisk together rest of the incredients (including the pears).
7
Mix dry and wet incredients, stir until mixed but don't overdo it. The batter will be lumpy.
8
Fill the tins about 2/3 full. Bake about 20 minutes.
9
Cool 5 minutes in the tin, then on a wire rack.

Source: food.com

Original recipe ↗

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