Ginger and Pear Muffins

Do you sometimes feel like you are desperately looking for inspiration, but inspiration doesn't come? I feel very distracted after spending two amazing weeks with our friends and can't get back on track. I often feel the same way after a holiday.

I need to get myself sorted, fast! So please sun, keep shining! It's the beginning of May and the weather changes every day. Sun, rain, sun, rain... I know I live in London. However, can we make a deal? What about sun, sun, rain, sun, sun, rain...? It would be much better! Ok, I should stop complaining.

Well, I have some good news. I don't know if you noticed anything different here. It's not really obvious. So, here's what's new.

Cooking Your Dream got its own domain! Yay! I'm so excited. Actually, P. made me do it. I didn't consider it so important to get my own domain. However, I must confess I felt very excited when I typed in the browser's address bar, hit go and the browser showed me my blog! Sometimes even small things make you happy.

Lost comments are less joyful part of this story. I moved to the new domain on Saturday and none of my comments have come back yet. I still wait and hope.

I know that the sun, flowers, baking, good music, taking photos and my beloved ones always make me happy. You can imagine I was in a ridiculously good mood when we finally managed to visit a local farmers' market on Saturday. I forgot about lost comments and just enjoyed a beautiful day, almost summer-like day. The farmers market was fantastic. I bought some vegetable, olives and rhubarb, P. ate two burgers and then we tasted organic wine. Our curiosity didn't let us leave without one goose egg.

We had definitely more fun photographing the egg than eating it. We decided to make scrambled eggs, but it tasted very different from chicken eggs. I didn't like it. Luckily I still had a few pear muffins. They tasted fantastic!

Ginger and pear muffins

165 g plain flour
120 g whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 tbsp grated lemon zest
1-2 tbsp grated fresh ginger
2 large eggs
1tsp vanilla
40g unsalted butter, melted
165g light brown sugar
250ml plain yogurt
3 pears, peeled and diced
1/2 cup plain granola

crumb topping
1 cup plain granola
60g plain flour
100g light brown sugar
pinch of salt
2tbsp sliced almonds
70g chilled unsalted butter

1. Preheat oven to 180C.
2. In a medium bowl combine both flours, baking powder, salt, lemon zest and ginger.
3. In another bowl, whisk together eggs, sugar, vanilla, yogurt and butter. Pour this mixture into the dry ingredients and mix until combined. Gently fold in the pears and granola.
5. Make crumb topping. In a bowl, toss together granola, flour, sugar, salt and almonds. Add the butter and rub between your fingers until it resembles breadcrumbs.
6. Divide the batter evenly among the prepared paper lined muffin pan, filling each cup 3/4 full. Sprinkle with crumb topping.
7. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
8. Let the pan cool for 5 minutes before removing muffins. Remove the muffins from the pan and place them on a rack to cool completely.