Ginger Pear Teff Muffins Food

GINGER PEAR MUFFINS

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.

PEAR & GINGER MUFFINS

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.

GINGER PEAR MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray.
• Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl; form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened; fold in pear and walnuts. Fill prepared muffin cups with batter.
• Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.

PEAR AND GINGER MUFFINS

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.

GINGER-PEAR TEFF MUFFINS

Steps:

• Preheat oven to 375°. Lightly coat muffin tins with cooking spray.
• Sift together first six ingredients (flour through salt) in a large mixing bowl. Stir in brown sugar and oats.
• In a separate bowl, whisk together egg, yogurt, vanilla extract, and gingerroot. Add wet ingredients to dry ingredients, stirring until just combined. Do not over-mix. (Mixture will look dry.) Fold in pear and crystallized ginger.
• Fill muffin tins about 3/4 full. Bake 14-16 minutes, or until a toothpick inserted comes out clean.
• Cool muffins in pans on a wire rack for 5 minutes before serving.

PEAR MUFFINS

Steps:

• Put the rack in the middle of the oven. Preheat at 350°F Grease 12 muffin tins or use paper cup.
• Drain pears, reserve the juice and cut the pears in dice. You should have 3/4 cup of juice, if not add water to have 3/4 cup liquid.
• In a large bowl, mix dry ingredients. Set aside.
• In another bowl, mix honey and butter with a whisk. Incorporate the eggs, pear juice and pears. Pour on the dry ingredients and stir delicately with a fork just enough to wet the flour.
• Distribute the dough in the muffin tins. Sprinkle with almonds and put a dash of honey on top.
• Cook in oven for about 30 minutes or until a tooth-pick inserted in the middle comes out clean. Unmold and let cool on a rack.

EASY GINGER PEAR MUFFINS

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.

TEFF MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a muffin tin.
• Mix teff flour, brown rice flour, arrowroot flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt together in a large bowl. Form a well in the center of the flour mixture. Add water, pecans, olive oil, and eggs to the well. Whisk the wet ingredients into the dry ingredients until batter is fully combined. Fold raisins, golden raisins, apricots, and cranberries into batter. Pour batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.