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Corn Muffins with Pear and Candied Ginger Recipe & Video


this recipe is big - you really only need to make half and then you get ~18 regularly sized muffins.
i used all butter instead of the canola oil and applesauce (why bother?). didn't have oat flour so put in whole wheat. extra pears and ginger.


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


Preheat oven to 350 degrees. Spray 12 (4 1/2-ounce) individual muffin tins with nonstick cooking spray or coat with butter; set aside.
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.
In a medium bowl, whisk together eggs, canola oil, yogurt, and applesauce. Add to flour mixture and stir to combine; stir in butter.
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.

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