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Sun-Dried Tomato and Basil Bread
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Gingerbread Pear Muffins
Yield: Makes 12 muffins
Ingredients:
1-3/4
cups all-purpose flour
1/3
cup sugar
2
teaspoons baking powder
3/4
teaspoon ground ginger
1/4
teaspoon baking soda
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
1/3
cup milk
1/4
cup vegetable oil
1/4
cup light molasses
1
egg
1
medium pear, peeled, cored and finely chopped
Preparation:
1.
Preheat oven to 375°F. Grease or paper-line 12 (2-1/2-inch) muffin cups.
2.
Sift flour, sugar, baking powder, ginger, baking soda, salt and cinnamon into large bowl.
3.
Combine milk, oil, molasses and egg in medium bowl. Stir in pear. Stir milk mixture into flour mixture just until moistened.
4.
Spoon evenly into prepared muffin cups, filling 2/3 full.
5.
Bake 20 minutes or until toothpick inserted into centers comes out clean. Immediately remove from pan; cool on wire rack 10 minutes. Serve warm or cold.
Nutritional Information:
| Serving Size: 1 muffin | |
| Sodium | 154 mg |
| Protein | 3 g |
| Fiber | 1 g |
| Carbohydrate | 27 g |
| Cholesterol | 18 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 29 % |
| Calories | 166 |
This recipe appears in:
Muffins
