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Gingerbread Pear Muffins
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Gingerbread Pear Muffins
YIELD Makes 12 muffins
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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:
- Preheat oven to 375°F. Grease or paper-line 12 (2-1/2-inch) muffin cups.
- Sift flour, sugar, baking powder, ginger, baking soda, salt and cinnamon into large bowl.
- Combine milk, oil, molasses and egg in medium bowl. Stir in pear. Stir milk mixture into flour mixture just until moistened.
- Spoon evenly into prepared muffin cups, filling 2/3 full.
- 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.
This recipe appears in:
Muffins
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 |
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