Corn Muffins With Pear And Candied Ginger

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Martha Stewart


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Nonstick cooking spray or unsalted butter, for muffin tins

4 cups unbleached all-purpose flour

1 cup coarse cornmeal

1/2 cup oat flour

3 tablespoons plus 1 teaspoon baking powder

1 1/4 cups sugar

2 large Bosc pears, cored and chopped, 3 tablespoons reserved for garnish

1/2 cup plus 3 tablespoons finely chopped candied ginger

3 large eggs

1 cup canola oil

1 1/4 cups plain yogurt

2 tablespoons prepared applesauce

2/3 cup unsalted butter, melted

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