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
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- 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 18 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 in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 174 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PEAR & GINGER MUFFINS
A fruity and zingy twist to a classic, perfect with a cup of coffee
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Supper, Treat
Time 55m
Yield Makes 9 muffins
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.
- Place the butter and sugar in a bowl, then beat until light and fluffy. Gradually beat in the eggs, then stir in the pears, stem ginger and lemon zest.
- Mix the milk into the yogurt. Mix the flour with the ginger. Stir a little of the milk mixture into the butter mixture, then stir a little of the flour into the mixture. Repeat until all the ingredients are used up, being careful not to over-mix.
- Divide the mixture between the muffin tins, filling to the top. Bake for 40 mins until golden. Serve warm.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.43 milligram of sodium
EASY GINGER PEAR MUFFINS
Quick healthy muffins, great for after-school snacks!
Provided by Share.Harvey
Categories Desserts Fruit Dessert Recipes Pear Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with nonstick spray.
- Combine eggs and applesauce in a bowl. Combine flour, baking soda, baking powder, and salt in a second bowl.
- Combine pears, sugar, and ginger in a third, large bowl. Add egg mixture; stir until well blended. Add flour mixture, 1 cup at a time, until just moistened. Fill the prepared muffin cups 2/3 full with batter.
- Bake in the preheated oven until light golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 37.1 g, Cholesterol 31 mg, Fat 1.1 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 234.5 mg, Sugar 19.6 g
PEAR AND GINGER MUFFINS
If you love ginger, you'll love these. If you don't - you can just omit the ginger. The mixture of dried and fresh pears is just perfect - the fresh ones give it moisture, the dried ones intense pear flavour. This recipe is from Starbucks' Passion for Coffee book.
Provided by kolibri
Categories Quick Breads
Time 55m
Yield 15 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400 F and grease muffin tin.
- Put the dried pears in a small bowl and pour over some boiling water. Let stand for 15 minutes.
- Drain pears and dry with a paper towel. Cut into small pieces(about 1/2 inch).
- Peel and core the fresh pear, and chop into similar pieces.
- In a new bowl, mix dry incredients.
- In another bowl, whisk together rest of the incredients (including the pears).
- Mix dry and wet incredients, stir until mixed but don't overdo it. The batter will be lumpy.
- Fill the tins about 2/3 full. Bake about 20 minutes.
- Cool 5 minutes in the tin, then on a wire rack.
Nutrition Facts : Calories 173.9, Fat 5.3, SaturatedFat 3, Cholesterol 40.2, Sodium 182.7, Carbohydrate 29.2, Fiber 1.4, Sugar 14.8, Protein 3.1
CINNAMON PEAR MUFFINS
These muffins are so quick and easy to make and taste great, I make them when I get up in the morning, and they're ready in no time for a delicious breakfast! Note: Can also substitute with any fruit desired or chocolate chips.
Provided by Nancy A.
Categories Muffins
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees. Spray a large 6 cup muffin pan with baking spray.
- 2. In medium bowl, mix together flour, sugar, salt and baking powder. In a small bowl , lightly mix together, oil, egg and milk, add to flour mixture to incorporate. Fold in chopped pear and cinnamon.
- 3. Spoon evenly into prepared muffin cups, and sprinkle with additional cinnamon and sugar, to taste.
- 4. Bake for 22 minutes, or until when toothpick inserted comes out clean and muffins are golden.
- 5. Cool in pan about 10 minutes. Serve warm or room temperature.
PECAN PEAR MUFFINS
These muffins are delicious! Chock-full of pears, pecans and down-home goodness, the moist sweet treats are terrific with a glass of cold milk or a steaming cup of coffee. -Laura Ward, Las Vegas, Nevada
Provided by Taste of Home
Time 50m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 259 calories, Fat 13g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 160mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.
BLUEBERRY PEAR MUFFINS
Make and share this Blueberry Pear Muffins recipe from Food.com.
Provided by lets.eat
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 2
Steps:
- Drain pears well; cut into 1/4 inch pieces and set aside.
- Prepare the muffin mix according to package directions, adding the pears with the blueberries.
- Spoon the batter into paper lined muffin cups (regular size), filling 3/4 full.
- Bake 400' 20-25 minutes or until tested done.
- Cool on wire rack.
Nutrition Facts : Calories 210.1, Fat 5.3, SaturatedFat 1.3, Sodium 289.5, Carbohydrate 37.8, Fiber 0.6, Sugar 3.4, Protein 2.7
PERFECT PEAR MUFFINS
You can also use tart apples in these light-as-air muffins. The parchment paper cups are very easy but make them look wonderful and special enough for a party! Try serving them warm with some whipped cream cheese.
Provided by joyjoy77
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
- Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
- Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
- Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
- Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 34.7 g, Cholesterol 28.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 265.7 mg, Sugar 16.9 g
PEAR & TOFFEE MUFFINS
These gooey muffins are delicious warm when the toffee is still melty - you can reheat them in the microwave
Provided by Barney Desmazery
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Line a 12-hole deep muffin tin with paper cases. Tip the flour, baking powder, cinnamon and a pinch of salt into a large bowl, then stir in the sugar. Mix together the milk, eggs and melted butter in a large jug and pour into the dry mix all at once, along with the pears and a third of the toffee pieces. Stir briefly until just beginning to combine - the batter should still be quite lumpy and have streaks of flour.
- Divide the mixture between the cases, then sprinkle with the remaining toffee and the flaked almonds. Bake for 25-30 mins until the muffins are risen, golden and feel firm when pressed (the molten toffee will be extremely hot so be careful not to touch it). Remove from the tin to a wire rack to cool.
Nutrition Facts : Calories 257 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Protein 5 grams protein, Sodium 0.62 milligram of sodium
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