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Ginger Pear Muffins

 Ginger Pear Muffins
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
18 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 3/4 cup packed brown sugar
  • 1/3 cup canola oil
  • 1 egg
  • 1 cup buttermilk
  • 2-1/2 cups King Arthur Unbleached 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

2 of 2

Ginger Pear Muffins (continued)

Directions (continued)

  • 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.