Pear Ginger Walnut Muffins

Course Breads and Muffins

Ingredients in this Recipe

1 1/2 cup all purpose flour
1 1/2 cup walnuts, coarsely chopped
1 1/2 teaspoon baking powder
1 tablespoon unsalted butter
1/2 teaspoon baking soda
1/4 cup sugar
1/4 teaspoon salt
2 eggs
2 tablespoons grated ginger (I keep my peeled ginger root in the freezer and grate it with a microplane when I need it, which tends to make the gratings a little fluffy. So if you’re using fresh, unfrozen ginger, you might want a little less)
4 small, ripe pears (Bartlett or similar), peeled, cored and diced. Should yield about 2 cups.

See Full Recipe at Food52