Corn Muffins with Pear and Candied Ginger

By OralW

Ingredients

• * Nonstick cooking spray or unsalted butter, for muffin tins
• 4 * 4 cups unbleached all-purpose flour
• 1 * 1 cup coarse cornmeal
• 1/2 * 1/2 cup oat flour
• 3 * 3 tablespoons plus 1 teaspoon baking powder
• 1 1/4 * 1 1/4 cups sugar
• 2 * 2 large Bosc pears, cored and chopped, 3 tablespoons reserved for garnish
• 1/2 * 1/2 cup plus 3 tablespoons finely chopped candied ginger
• 3 * 3 large eggs
• 1 * 1 cup canola oil
• 1 1/4 * 1 1/4 cups plain yogurt
• 2 * 2 tablespoons prepared applesauce
• 2/3 * 2/3 cup unsalted butter, melted

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 350 degrees. Spray 12 (4 1/2-ounce) individual muffin tins with nonstick cooking spray or coat with butter; set aside.
2. In a large bowl, whisk together all-purpose flour, cornmeal, and oat flour. Whisk in baking powder. Add sugar, and whisk to combine. Stir in pears and 1/2 cup ginger.
3. In a medium bowl, whisk together eggs, canola oil, yogurt, and applesauce. Add to flour mixture and stir to combine; stir in butter.
4. Fill prepared muffin tins 2/3 full with batter. In a small bowl, mix together reserved chopped pears and remaining 2 tablespoons ginger; sprinkle evenly over batter. Transfer to oven and bake until golden, about 30 minutes. Remove from oven and transfer pans to a wire rack. Let muffins cool 15 minutes in pans before serving.