Triple Ginger muffins

I love ginger. It’s warm, it’s spicy and it’s sweet. I chose to put 3 types of ginger in this muffin because I’m a ginger nut, but if you think fresh ginger is too much you can substitute it for 1 tsp. lemon or orange zest.
What you’ll need:

1 ¾ Cups unbleached all-purpose flour
2 Tbls. baking powder
½  tsp. baking soda
¼ tsp. salt
2/3 cup brown sugar (your choice, light or dark)
1 tsp. ground ginger
1 tsp. grated fresh ginger
½ cup chopped crystallized ginger
1 tsp. tawari honey (or any honey you like :D )
2 large eggs
1 cup buttermilk
6 Tbls. Unsalted butter, melted
1 large pear

How to:
Position a rack in the middle of the oven, and preheat to 424 degrees F. Lightly butter or line with baking paper cups a 12 muffin pan.
In a medium bowl, stir together the flour, baking powder, baking soda, sugar, salt, ground ginger and ¼ of the crystallized ginger. Meanwhile, in a large bowl beat the eggs until foamy, then on low speed add the milk, melted butter and fresh ginger.

Stir in the dry ingredients and mix just until moistened. Fold in the pear and remember, don’t overmix, or you’ll end up with tough dough.
Spoon the batter into the prepared muffin cups filling them about ¾ full and sprinkling on top the remaining crystallized ginger. Bake until a toothpick inserted onto the center of each muffin comes out clean, about 15 to 18 minutes depending on each oven. Let pan cool on a wire rack for 3 minutes, then turn the muffins onto the rack to cool completely.

Also, if you have some dough leftover, you can make a pancake just by adding a bit of milk to the dough, we sure loved it. Enjoy!