Double Chocolate Cranberry Gingerbread Muffins

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4 Muffins 

2 1/2 Tbs oil ¼  tsp Cinnamon 
1/2 ounce Semi Sweet Chocolate ¼  tsp Ground ginger  
Tbs Brown Sugar 1/16  tsp Nutmeg  
Tbs Flour  Large  Eggs  
Tbs Cocoa  Tbs Molasses 
1/4  tsp Baking soda  1/4  Cup Milk  
1/8 tsp Salt  Tbs Dried cranberries 

8 muffins                               350 degrees 

Tbs oil ½  tsp Cinnamon 
ounces Semi Sweet Chocolate ½  tsp Ground ginger  
½  Cup Brown Sugar 1/8 tsp Nutmeg  
1 1/8 Cups Flour  Large  Eggs  
Tbs Cocoa  ¼  Cup Molasses 
½  tsp Baking soda (3/4 tsp at normal altitude) ½  Cup Milk  
¼ tsp Salt  ¾  Cups Dried cranberries 

16  Muffins 

10 Tbs oil tsp Cinnamon 
ounces Semi Sweet Chocolate tsp Ground ginger  
Cup Brown Sugar ¼ tsp Nutmeg  
2 ¼ Cups Flour  Large  Eggs  
¼ Cup Cocoa  ½ Cup Molasses 
tsp Baking soda (1 ½ at normal altitude) Cup Milk  
½ tsp Salt  1 ½ Cups Dried cranberries 

1. Preheat oven to 350F and line muffin pans with paper liners. 

2. Melt the butter and chocolate together in a small bowl in the microwave and cool slightly. 

3. In a large bowl, combine brown sugar, flour, cocoa, soda, salt, cinnamon, ginger and nutmeg. 

4. In a measuring container combine the egg, molasses, and milk. 

5. Stir in the melted chocolate. 

6. Add the chocolate mixture to the flour mixture and gently mix until just combined. 

7. Fold in the cranberries and spoon the batter into the muffin cups. Fill only ⅔ cups full. 

8. Bake in a preheated oven for 20 minutes or until a toothpick comes out 

clean. Cool in pan for 5-8 minutes and transfer on a wire rack. Dust with powdered sugar and serve warm. 

Orange Poached Pears

          Orange Poached Pears 

  Amount  Measure       Ingredient — Preparation Method 

——–  ————  ——————————– 

   1 1/2  cups          sugar 

   1                    cinnamon stick 

                        Peel from 1/2 orange 

                        Juice of 1/2 orange 

   8                    small pears 

1. In a medium saucepan, bring 4 cups water, sugar, cinnamon stick, orange 

peel, and orange juice to a boil. 

2. Peel the pears, leaving the stem intact. Core the pears from the bottom 

using a corer or vegetable peeler. 

3. Add the pears to the simple syrup, and reduce the heat to a simmer. Cook 

until the pears are tender, but not mushy, about 15 minutes. Chill the pears 

in the syrup

Carrot and Pineapple Muffins

                          
  Amount  Measure       Ingredient — Preparation Method 
——–  ————  ——————————– 
                        —–Topping—– 
     1/2  cup           butter 
   3      tablespoons   sour cream 
   2      cups          powdered sugar 
     1/2  teaspoon      vanilla 
                        —–Muffin  —– 
   2      cups          all purpose flour 
   1      cup           sugar 
   2      teaspoons     baking powder 
     1/2  teaspoon      ground cinnamon 
     1/2  teaspoon      ground ginger 
     1/2  cup           shredded carrots 
     1/2  cup           raisins 
     1/2  cup           chopped walnuts 
   8      ounces        crushed pineapple with juice 
   2      large         eggs 
     1/2  cup           melted butter 
   1      teaspoon      vanilla 
                        grated carrot for garnish 

1. Preheat the oven to 375. 

2. In a small bowl, combine the butter, sour cream, powdered sugar, and 
vanilla; mix well; set aside. 

3. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and 
ginger.  Stir in the carrots, raisins, and walnuts.  In a small bowl, 
combine the undrained pineapple, eggs, butter, and vanilla.  Stir s mixture 
into dry ingredients until just blended.  Fill greased miniature bundt forms 
3/4 full.  Bake for 15 to 20 minutes or until a toothpick inserted in the 
middle comes out clean.  Let cool 3 minutes inverted on a wire rack.  Remove 
from the tins.  Place the muffins inverted on a cookie sheet.  Drizzle the 
topping over the muffins and sprinkle with grated carrots in the center.  
Serve warm or cool.