Harvest Pear & Ginger Muffins

Preheat the oven to 375 degrees F (190 degrees C). Place 12 paper liners in a standard muffin pan.

Combine the Bartlett Pears (1 1/2 cups), Sun-Maid Raisins (1/2 cup), and Bourbon (4 Tbsp) in a small saucepan, bring to a simmer, remove from heat and set aside.

In a bowl, combine the Greek Yogurt (3/4 cup), Dark Brown Sugar (1/3 cup), Molasses (1/2 cup), Honey (4 Tbsp), Eggland's Best Classic Egg (1), and Pure Vanilla Extract (1 Tbsp). Add the raisins and pears, and mix until combined.

In a separate bowl, mix together the All-Purpose Flour (2 1/2 cups), Baking Powder (1 tsp), Baking Soda (1 tsp), Kosher Salt (1 tsp), Ground Ginger (2 tsp), Simply Organic Cinnamon, Ground (1 tsp), Ground Cardamom (1/2 tsp), and Crystallized Ginger (1/3 cup).

Add the dry ingredients to the wet and mix until just combined. Don’t overmix!

Scoop the batter into the prepared muffin pan, filling each cup almost to the top. Sprinkle each muffin with a little Crystallized Ginger and bake for about 20 minutes, until a cake tester inserted in the middle comes out clean.

Cool for five minutes, then remove muffins from the pan. Repeat with remaining muffin batter. Serve warm or at room temperature. Enjoy!