Ingredients
¼ of a cup of vegetable oil
½ cup of sugar
1 egg (lightly whipped)
1 teaspoon of vanilla
1 cup of flour
1 teaspoon of baking soda
½ teaspoon of grounded nutmeg
½ teaspoon of grated ginger
2 ripe and peeled pears, without seeds and sliced
155 grams of dried pears
Ginger Cream
1 cup of thick cream
¼ of a cup of sour cream
1 tablespoons of honey
1 tablespoons of brandy
¼ teaspoon of grounded ginger
1 teaspoon of sweetened ginger
Preparation
- Place the oil, sugar, egg, and vanilla in a bowl and whip it well. Sift the flour, baking soda, nutmeg, and ginger together. Then add the dried pears.
- Distribute the dough into 6 oiled and floured muffin molds and bake for 20 minutes. Lower the temperature of the oven to 160°C and bake for another 15-20 minutes or until your sure that the muffins are cooked
- Ginger Cream: Place in the mixer; the thick and sour cream, add the honey and whip until it forms peaks (1 minute). Add the brandy and the grated ginger and start whipping again until it turns extremely creamy. Serve the muffins accompanied with the ginger cream.
6 servings
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