I baked up a batch of these muffins for the March knitting tea, and had the best of intentions to post this recipe directly afterwards. Life got in the way (as it sometimes does) and now we're closing in on the end of April - better late than never, right?
A few years ago I had a really fun job building model sets for The Fruit Hunters, a documentary about fruit and the people who dedicate their lives to it. I learned a lot of random fruit facts (ask me someday about the origins of the Clementine or the Hass avocado), but one of the most useful tidbits was about pears.
It turns out that pears actually need to be picked green and ripen off the tree. That makes them a good fruit choice for this time of year, when we're past the best of the citrus and pomegranates and haven't quite gotten to fresh berries or summer fruits yet. It's not completely foolproof, but I've found that imported pears are much more likely to end up sweet and juicy than other fruits like nectarines or plums.
These muffins are a great way to use up pears if you find yourself with extra, or if they ripen a bit too much before you get to eating them. They also work well with apples if you don't happen to have pears around.
Makes 12 large muffins.
muffins with optional crunchy topping, ready to go in the oven
The ginger flavour in these muffins is quite mild, you could add extra ground ginger or a tablespoon or so of freshly grated ginger root if you want to give them a bit more of a kick!
It's a little bit hard to believe, but Sweet Paprika has been in business for exactly 10 years this month! We have a few things planned to celebrate our anniversary, but I thought it would be nice to start off with a little look at where we started, and where we've been, over the past decade.
It all began way back in 2007, when Elizabeth and I, and our other sister Margaret, were all living in Ottawa. We knew we wanted to put our skills to work in some sort of business, but we weren't exactly sure what direction that would take us in yet.