piplup | EMMET ENCOURAGES DELICIOUSNESS

Pear-Ginger Muffins
From "Starbucks Passion for Coffee"
(makes 1 dozen)
4 ounces dried pears
1 ripe bosc, bartlett or anjou pear
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs
2/3 cup granulated sugar
1/2 cup milk
1 teaspoon vanilla extract
1/3 cup unsalted butter, melted
1/3 cup finely chopped candied ginger
-Cover dried pears with boiling water and let stnd 15 minutes.
Preheat oven to 400 degrees F and butter standard muffin tins.
-Drain the pears well and pat them dry with paper towels. With
scissors or a sharp knife, cut the pears into 1/2-inch pieces. Peel,
core and finely dice the ripe pear. In a medium bowl, stir and toss
together the flour, baking powder, baking soda, salt and nutmeg. In a
small bowl, whisk together eggs, sugar, milk, vanilla, butter, ginger,
and fresh and dried pears. Add to dry ingredients and stir just until
batter is blended.
-Spoon the batter into the prepared muffin tins, filling each cup
about 2/3 full. Bake until a wooden toothpick comes out clean, 15-18
minutes. Cool for 5 minutes, remove from pan.

--------------------

Hazelnut-Raspberry Muffins
From "Starbucks Passion for Coffee"
(makes about 20 muffins)
3 cups sifted all-purpose flour
4 teaspons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup dark brown sugar, packed
about 3 1/2 ounces hazelnuts, lightly toasted and coarsly chopped
2/3 cup orange juice
1 extra-large egg, slightly beaten
2/3 cup milk
1/2/ cup unsalted butter, melted
grated zest of 1 orange
1 1/4 cups fresh or frozen & thawed raspberries
-Preheat oven to 350 degrees F. Generously butter muffin tins
-In a large bowl, resift flour with the salt, baking powder, and
baking soda. Stir in the sugar and hazelnuts and toss until the nuts
are lightly coated in flour. In a medium bowl, combine the orange
juice, egg, milk, butter and orange zest. Stir into the dry
ingredients until just incorprated. Gently stir in the raspberries.
-Divide the batter amoung the tins. Bake until golden brown, about 20
minutes. If muffins brown to quickly (before the center is done),
lower the temperature to 275 degrees F. Transfer the muffins from pan
to wire rack to cool.

Had to type them up for a swap, so I may as well share here, as well. XD