Now back to SMS. This week’s recipe, Pear and Cranberry Muffins with Ginger Crumble, was chosen by
As for the ginger crumble, I used tiny Dutch ginger cookies called “pepernoten”. The ginger crumble was very easy to make and was absolutely delicious. It is now one of my go-to recipes for crumble. This recipe makes more than you need so freeze what you don’t need (or make a batch of blueberry muffins like I did).
The muffins turned out great; packed with flavor. The orange zest was absolutely crucial in my opinion. The aroma was just wonderful. I loved the ginger addition to the crumble so much that I added some to the muffin batter (along with the nutmeg) as well. I was very pleased that the muffins turned out light, tender and moist. In fact I liked the muffins so much that I whipped up another batch of “Fresh Muffins” from the opposite page; “Blueberry Orange Muffins”. For that I used the frozen leftover crumble. And for a small health kick, I added about 2-3 Tbsp of flax seeds to the batter. These muffins turned out equally delicious. The flax seeds add a nice nutty flavor and crunchy texture to the muffin.
Hubby as well as some of my friends enjoyed these muffins a lot. The beautiful aroma from the zest and spices is the first thing that was commented on, followed by how wonderful the taste and texture were.
- My changes are: reduce flour to 2 ¼ cups (11 ¼ oz); use the zest of a whole orange; add about ½ tsp of ground ginger to the dry ingredients for the muffin batter; leavening: use 2 tsp baking powder and 1 tsp baking soda
- For the blueberry muffins, I substituted the ¼ cup of heavy cream with an equal amount of sour cream, added 2-3 Tbsp of flax seeds to the dry ingredients, and I used about 1 ¼ cup of frozen blueberries.
- Don’t forget to check out the blogroll to see other SMS bakers’ take on this recipe.