Pear-Ginger Muffins

By Bostoncook

Recipegoldmine

Ingredients

• 1 can pear halves (16 ounce) drained
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup dark brown sugar
• 1 egg, slightly beaten
• 8 ounces nonfat sour cream
• 1/2 cup vegetable oil
• 3 tablespoons molasses
• 1/2 cup chopped pecans
• 1/2 cup crystallized ginger, finely chopped

Details

Servings 16

Preparation

Step 1

1. Dice pear halves; drain on paper towels. Set aside.

2. Combine flour and next 7 ingredients in a mixing bowl; make a well in center of mixture.

3. Combine egg and next 3 ingredients; add to dry ingredients, stirring just until moistened.

4. Combine diced pears, pecans and crystallized ginger. Gently stir into batter. Spoon into greased muffin pans, filling two-thirds full.

5. Bake at 350 degrees F for 25 minutes.

Pretty good! Nice spicy ginger flavor. Used nonfat vanilla yogurt in place of all of the oil, toasted the pecans, added frozen raspberries (tossed in flour) - just because I had them and wanted to use them.