If you have some very ripe pears sitting on your counter, then you’ll be able to whip up these muffins in time for breakfast.
Be sure to add some chunks of your favorite hazelnut milk chocolate candy bar to get the full yummy effect.
Check out Korena’s recipe for the instructions. Here are the measurement conversions.
3 medium pears, any variety (should yield about 2 cups, 326g)
1 tablespoon (14g) unsalted butter
1/4 cup sugar (50g)
2 tablespoons (19g) grated fresh ginger
1¾ cups + 2 tablespoons light spelt four (or 1½ cups (180g) all purpose flour)
1½ teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground dry ginger
1/4 teaspoon salt
1/3 cup (66g) sugar
1/2 cup (113g) unsalted butter
1 cup cooled pear-ginger sauce (about 2/3)
3 oz (85) chopped milk chocolate with hazelnuts
1/2 cup (85g) chopped toasted hazelnuts
1/2 teaspoon ground dry ginger
2 tablespoons (25g) coarse or granulated white sugar
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