Even if ginger is not one of your favorite flavors (it’s not one of mine), you will love these moist, delicious loaves. Indeed, there is not enough ginger in those to give more than a hint of the spice; just enough to make the pear-ginger combination a very pleasant one… The recipe from the New-York Times makes muffins but SWEETTABLESCAPES used mini silicone loaf pans that are also perfect. Just adjust baking time to about 30 minutes or until toothpick inserted into middle of loaf comes out clean. We also doubled the recipe with great results!
Time: 30 minutes
1¾ cups flour
2 teaspoons baking powder
¾ cup sugar
½ cup (packed) plus 2 tablespoons light brown sugar
1 teaspoon ground ginger
2/3 cup sour cream
½ cup vegetable oil
1 tablespoon honey
2 large eggs
1½ cups peeled, cored and finely diced (about ¼-inch) pears.
2. In a large measuring pitcher or bowl, whisk together the sour cream, oil, honey and eggs. Pour into the dry ingredients and fold together just until mixed. Add pears and fold again to mix.
3. Divide batter evenly among muffin cups. Sprinkle each with ½ teaspoon brown sugar. Bake until risen and firm, about 20 minutes. Transfer to a rack to cool. Serve while still a little warm.
Yield: 12 muffins.