Thursday, September 15, 2011
Cranberry Pear Gingerbread Muffins
Here's a super-simple muffin recipe from Woman's Day. When choosing the gingerbread mix, choose one that calls for water only.
•1 can (15 oz) pear halves in light syrup, undrained
•1 box (14 oz) gingerbread mix (we used Dromedary*)
•1 cup dried cranberries
1.Heat oven to 400ºF. Line 12 muffin tin cups with paper liners. Drain syrup from pears into a liquid measuring cup and add enough water to make 1 cup. Dice pears.
2.In a large bowl, combine gingerbread mix, pear syrup and 1⁄4 cup oil. Add the pears and 3⁄4 cup of the cranberries and stir to combine.
3.Divide the batter among the prepared muffin cups and sprinkle with the remaining cranberries. Bake until wooden pick inserted in center comes out clean, 15 to 20 minutes.
4.• Mix 1 cup confectioners’ sugar with 3 to 4 tsp lemon juice until smooth and spreadable; spoon or drizzle onto cooled muffins.
5.• Mix the remaining 1⁄4 cup cranberries with 1⁄4 cup chopped walnuts and 2 Tbsp brown sugar; sprinkle on top of muffins before baking.
6.• Add 1⁄4 cup chopped crystallized ginger to batter.