Ginger Pear Muffins

It’s not quite my mom’s recipe but it’s a pretty good one all the same. My recipe is pretty strong with ginger and a little spicy, if you don’t like that you can cut the ginger in half or leave out the fresh ginger.

Ginger Pear Muffins

Ginger Pear Muffins

2 ripe pears, washed, cored, and chopped fine
2 eggs
1 teaspoon ground ginger
1 inch  fresh ginger, pealed and grated fine
1/4 cup oil (I used olive oil)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon allspice
1/4 teaspoon cardamon
1 1/4 cup flour
pinch of salt

Preheat oven to 325.

Combine pears, eggs, ginger, oil, and vanilla.  Mix well.  Add in baking soda and powder, salt and flour and stir until it just mixes together, don’t over mix.  Fill muffin pans (I have some new silicone ones, love them!) half full and bake for 20-25 minutes or until a toothpick comes out clean.  Cool and eat.  Yum!

If you want you can bake it in a loaf pan but it’s going to take closer to 40-45 minutes to bake.

Slow Cooker Chili – Cheddar Jalapeno Corn Muffins

So I’ve decided what to have tomorrow night for dinner when everyone is here, slow cooker chili and my cheddar jalapeno corn muffins.  I found a recipe online and it sounded ok but I think I’ll change it a little and see how it turns out.  So I’ll post the recipe as I plan to change it and I’ll modify it if I add anything to the chili.  And I’ll try to take a pic for everyone to see….

Slow Cooker Chili

1 pound ground beef
1/2 large onion, diced
2 celery stalks, diced
1/2 bell pepper, diced

2 15oz cans kidney beans
2 15oz cans peeled diced tomatoes
1 8oz can tomato sauce
4 teaspoons sugar (I’m going to try brown and see what happens)
2 Tablespoons chili powder
1.5 teaspoons dried basil
1.5 teaspoons dried oregano
2 Tablespoons white vinegar
1 large clove garlic, minced
1 chipotle pepper, minced and mushed into paste
1/2 bottle of beer

Toppings:cheddar cheese, sour cream, red onion…whatever else you might like.

Brown the beef, onion, celery and bell pepper in a pan. Put in slow cooker with everything else, give it a stir and set on low for 8 hours. Serve with cheddar cheese and sour cream and corn muffins.

Cheddar Jalapeno Corn Muffins

1 (8 1/2 ounce) box corn muffin mix
1 large egg
1/3 cup milk
7 ounces creamed corn (or half a 14 oz can)
1 tablespoon honey
2 teaspoons minced jalapenos
1/2 cup cheddar cheese
Toppings: butter, honey, pepper jelly…whatever you want!!!

Preheat oven to 400 degrees. Mix all ingredients in a bowl and let the the batter rest in the bowl for 3-4 minutes. Re-stir batter and pour into muffin tins/cupcake papers or a well-greased muffin pan. Bake for 20 minutes or until the muffins are a gorgeous golden brown.