Ingredients
Scale
- 2c (9.2 ounces or 260 g) all purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- pinch of mace (optional)
- 1/2 teaspoon kosher salt
- 6 tablespoons (3 ounces/85g) unsalted butter, melted and cooled
- 1/4 c dark brown sugar (1.4 ounces/40g)
- 1 large egg
- 1/2 c (120mL) flavored light molasses
- 1 c (240mL) cold water
- One Bosc (or other baking) pear, diced.
Instructions
- Preheat oven to 375F (190C).
- Line, or lightly butter 12 standard (1/3-cup/80mL) muffin cups.
- Whisk flour, baking soda, ginger, cinnamon, nutmeg, allspice, cloves, mace if using and salt in medium bowl to blend.
- In a second larger bowl, mix together the melted butter, sugar, molasses, and eggs. Stir in
- the cold water. Add half of the dry ingredients and stir until blended. Stir in the remaining
- dry ingredients. Fold in the diced pears.
- Bake gingerbread until a tester inserted into center comes out clean, about 22-25 minutes
- (check after 20 minutes).
- Set on a rack to cool for 10 minutes. Remove the muffins from the muffin tin and allow to cool completely on the rack.
Notes
Feel free to substitute whole wheat or whole wheat pastry flour for up to half the all-purpose flour called for in the recipe. In fact, this is another advantage of the spices: they add enough flavor that picky eaters probably won’t even notice the whole wheat.
- Prep Time: 10 mins
- Cook Time: 25 mins