Just in case you were STILL in the mood for some gingerbread (I could eat this stuff 12 months out of the year, oh wait, I do eat it 12 months out of the year!) here is some eye candy for you. So yummy and so pretty.
And yes, that is gooey chocolate sitting on top of that pear slice there. Yum!
Needless to say, these muffins didn't last long at all, which is really too bad because I'm itching to eat one right now.
Maybe I'll go make some more. Here's the recipe in case you want to whip some up too. :)
Slightly adapted from a BHG recipe.
1 c. whole-wheat flour
1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. mild-flavored molasses
1/4 c. butter, melted
scant 1/4 c. packed brown sugar
1/2 c. boiling water
2 small pears, cut in 6 wedges each
3 ounces dark or bittersweet chocolate broken in small pieces
Raw sugar, optional
1. Preheat oven to 350F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray and flour.
2. In large bowl combine flours, baking powder, ginger, cinnamon, baking soda, and salt. In a second bowl whisk together molasses, butter, brown sugar, and egg. Pour into flour mixture. Stir until combined. Whisk in boiling water. Divide evenly among muffin cups. Add 1 pear wedge to each muffin, press lightly.
3. Bake 15 to 18 minutes or until toothpick inserted into center comes out clean. Sprinkle with raw sugar. Add chocolate piece to top of muffins. Cool in pan on rack 10 minutes. Use table knife to smooth melted chocolate. Remove from cups. Cool completely on wire rack. Makes 12.