Print Options

Back to Ginger Pear Muffins >

Include these items:

Select reviews >

Taste of Home Logo

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 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

  • Preheat oven to 350°. In a small bowl, beat brown sugar, oil and
  • egg until well blended. Beat in buttermilk. In a small bowl, combine
  • 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 18-22 minutes or until a toothpick inserted near the center

2 of 2

Ginger Pear Muffins (continued)

Directions (continued)

  • comes out clean. Cool 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.