Monday, November 8, 2010

The Kids Cook Monday - Cranberry-Pear Gingerbread Muffins


While I was making sushi last night, Faith offered to make muffins for The Kids Cook Monday! We had a recipe for cranberry-pear gingerbread muffins that we wanted to try. I found it in Woman's Day magazine and it was simple enough for Miss Faith to do on her own.

It uses a gingerbread muffin mix as a base, then adds pear and pear juice, a bit of oil, and cranberries to it. Our mix called for an egg too, but we did not use it. The muffins are very very moist and cake-y, so next time, I think we'll add the egg, I'd like them a teeny bit firmer.

Faith diced all the pears, then started mixing the ingredients. Apparently, she prefers the wooden spoons for mixing. She told me that after I handed her a regular metal one.

Cranberry Pear Gingerbread Muffins

Highly recommend an ice cream scoop for dispersing muffin mix into the tray. It measures well and it's a lot less messy for little hands. We ended up with almost 18 muffins!

Cranberry Pear Gingerbread Muffins

Cranberry-Pear Gingerbread Muffins (from Woman's Day):
1 box gingerbread muffin mix**
1 can pears in own juice
1 cup dried cranberries
1/4 cup oil
Water

Drain pears and combine pear juice with enough water to make 1 cup liquid.
Add juice/water plus 1/4 cup oil to the gingerbread mix and combine.
Stir in pears and cranberries.
Divide into muffin cups and bake at 400 for 15-20 minutes.

**If your mix calls for anything other than "just add water", you may need the other ingredients. I really wish we had added the egg to firm up the muffins a bit.

3 comments:

  1. Yum! those sound like really tasty muffins and I think I've got everything already on hand.

    Thanks!

    ReplyDelete
  2. I love that you have the kids cook on Mondays. The muffins sound delightful.

    ReplyDelete
  3. I'm with Faith: metal spoons are for serving/eating, when it comes to cooking it's wood all the way :)

    ReplyDelete

 

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