Ginger Pear Muffins

I am generally not dazzled with muffins. The oversized ones sold in coffee shops do not tempt me and any muffin I have ever purchased at a store just hasn't tasted...right. I know good muffins are out there, I do, but because I've been surrounded by uninspiring muffins, I haven't really ever been moved to experiment with them at home. Until now, that is.

Last Easter I went to South Dakota to spend the weekend with family, and thank goodness I did because if I hadn't gone I wouldn't have been introduced to these fabulous Ginger Pear Muffins.

Chocolate, molasses, ginger, cinnamon, sprinklings of raw sugar – we ate them for breakfast. And lunch. And snacks. I think the pear slice makes them healthy, right?

1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
2/3 cup mild-flavor molasses
¼ cup butter, melted
¼ cup packed brown sugar
1 egg
½ cup boiling water
2 small pears, cut into 6 wedges each
3 ounces dark or bittersweet chocolate, broken into small pieces
Raw sugar (optional)

Preheat oven to 350 F. Coat muffin tin cups with non-stick cooking spray and flour

In large bowl combine flour, 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 one (1) pear wedge to each muffin, press lightly.

Bake 15 to 18 minutes or until toothpick comes out clean.

Sprinkle with raw sugar (optional). Add chocolate pieces to top of muffins (it may take a few moments for chocolate to soften to spreadable consistency). Cool in pan on rack 10 minutes. Use knife to smooth melted chocolate. Remove from cups. Cool completely on wire rack. Enjoy!