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Ginger Pear Muffins Recipe

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This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. — Lorraine Caland, Thunder Bay, Ontario

This recipe is:

Diabetic Friendly

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Ginger Pear Muffins Recipe

Prep: 25 min. Bake: 20 min.

Yield: 18 Servings

25 20 45

Ingredients

3/4 cup packed brown sugar
1/3 cup canola oil
1 egg
1 cup buttermilk
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups chopped peeled fresh pears
TOPPING:
1/3 cup packed brown sugar
1/4 teaspoon ground ginger
2 teaspoons butter, melted

Directions

In a small bowl, beat the brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine the flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill paper-lined muffin cups two-thirds full.
For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter.
Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.

Nutritional Facts 1 muffin equals 174 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 162 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Ginger Pear Muffins in Taste of Home Christmas Annual Annual 2009, p96

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