Saturday, September 24, 2011

Bed & Breakfast

You know what a bed and breakfast is right? Quaint little inn, where the tasty morning offerings are supposed to make up for the lack of modern amenities enhance the historical charm? Now I want you to imagine just how good the muffins would have to be in order for you to forgive being trapped in your room. Honest to goodness, pulling on the doorknob with both hands, calling any phone number for the main desk you can find from your cell phone (no real phones in an inn mind you), eyeballing the drop from your window to the ground, pounding on your door and shouting for help until the elderly gentleman who was staying across the hall came and liberated you, trapped in your room. Those would have to be some seriously good muffins right?

In the interest of honesty, it took more than just the muffins to placate me. They had to plane down the damn door too, so that we could come and go as we pleased. Muffins alone will not make me okay with room confinement. I require action.

This is not the recipe for the actual pear and ginger muffins provided by the inn, but they are delicious, and will go along way towards soothing any disgruntled houseguests or erm, spouses, that you may need to bribe.

adapted from Nigella Express inspired by a Rhode Island inn that shall remain nameless since I disparaged their door situation

1 3/4 C flour
3/4 C sugar
1/2 C packed light brown sugar
2 t baking powder
1t ground ginger
2/3 C sour cream
1/2 C vegetable oil
1 T honey
2 eggs
1 1/2 C peeled and chopped pears - about a 1/4 in" dice - I used 2 bartlett pears for this
2-3 T minced crystalized ginger

Preheat your oven to 400 F. Prepare a 12-cup muffin tin with muffin cups (paper or silicon will work).

In a large bowl, mix together the flour, sugar, brown sugar, baking powder and ground ginger. In a smaller bowl, mix together the sour cream, vegetable oil, honey and eggs. Use a fork or whisk to combine well. Then add the wet ingredients to the dry. Finally, add in the pears and ginger bits. Fold in with a spatula and then fill your muffin cups. They will be quite full. Bake for 20 minutes. Remove from the pan to a cooling rack. These will last a few days if stored in an air-tight container, but are best right away!


mamacita said...

Would this be good with a streusel top? I'm all about the streusel.

Carrietracy said...

I think so. The original called for brown sugar sprinkled on top (maybe a 1/2 tsp per?) before baking, so streusel away.


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