I finely grated the ginger using a ceramic grater (one of my favorite kitchen gadgets - it looks a lot like this one); a microplane would work well, too. I didn't even bother to peel the ginger before I grated it -- the bits of ginger skin go unnoticed in the final product, and they might even add to the flavor.
pear ginger muffins
Makes about 10 standard-size (2-inch) muffins
1 large egg
1/3 cup coconut palm sugar
3/4 cup plain whole milk yogurt
2-inch piece of fresh ginger, grated
1 Tbsp butter, melted and cooled
1-1/2 cups whole grain spelt flour
1/4 tsp salt
2 tsp baking powder
2 firm-ripe pears, peeled, cored, and diced (I used Bosc)
Preheat the oven to 350 F with rack in the middle.
Whisk together the wet ingredients in a large bowl. In a separate bowl stir together the dry ingredients. Then stir the dry ingredients into the wet, being careful not to overmix. Fold in the pears.
Pour the batter into a buttered muffin tin and bake for 15 to 18 minutes, until a cake tester inserted in the center comes out clean.