This week's recipe, chosen by Jennifer of Maple N' Cornbread was Pear Cranberry Muffins with Gingersnap Crumble. I love muffins and was excited to try these. I baked a lot of different things this weekend and one of the things I baked was Molasses spice cookies and I decided to use them for the gingersnap crumble.
The gingersnap crumble was also easy to pull together. I only wished I had known how much the muffins would spread as they baked. I put on what seemed like a "ton" of crumble only to have it separate and spread out over the top of the muffins so it seemed like there wasn't much at all. I am sure the muffins would be even better with the crumble covering the muffin tops rather than just here and there.
These tasted delicious. I could detect the orange from the zest , not overpowering, just a nice undernote. The tart cranberries were a nice compliment to the pears' sweetness. And, the occasional crunch from the gingersnap crumble contrasted nicely with the moist crumb of the muffin. My hubby and I ate two of them, each, for breakfast this morning.
I loved this batter and am already thinking of the different ingredients I could add to it. Of course, apples and raisins were the first ones I thought of, but the variations are endless. This is a good recipe to keep handy. I am planning on making these again tomorrow morning, to take to my son and daughter-in-law's house for breakfast.So, thanks again Jennifer. Great choice! And, if you would like to see what the other bakers thought, click here!
