GINGERBREAD-PEAR MUFFINS
A beautiful combination of ginger, molasses, and pear makes these muffins moist and flavorful.
Provided by inspirepassion
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl. Beat eggs in a separate bowl; stir in buttermilk, molasses, and vegetable oil until smooth. Mix buttermilk mixture into flour mixture until batter is just moistened; fold in pears. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 34.7 g, Cholesterol 31.8 mg, Fat 5.9 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 283.5 mg, Sugar 17.9 g
GINGER PEAR MUFFINS
Pieces of juicy pear inside and a crispy oat bran mixture on top make this tender muffin recipe good for breakfast or even dessert.
Provided by CJ
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 19.1 g, Cholesterol 15.8 mg, Fat 8.7 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 125.1 mg, Sugar 5.1 g
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
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
GINGERBREAD PEAR MUFFINS
The pear wedges give added interest to these tasty muffins with a bit of chocolate on top.It's a cozy muffin for Fall and Winter.
Provided by Annacia
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray and flour.
- In large bowl combine flour, baking powder, ginger, cinnamon, baking soda, and salt.
- In a second bowl whisk together molasses, butter, brown sugar, and egg. Pour into flour mixture.
- Stir until combined. Whisk in boiling water.
- Divide evenly among muffin cups.
- Add 1 pear wedge to each muffin, press lightly (don't bury it but leave most of it to dry some during baking).
- Bake 15 to 18 minutes or until toothpick inserted into center comes out clean.
- Sprinkle with raw sugar.
- Add chocolate piece to top of muffins.
- Cool in pan on rack 10 minutes (don't try to remove sooner).
- Use table knife to smooth melted chocolate.
- Remove from cups.
- Cool completely on wire rack. Makes 12.
Nutrition Facts : Calories 219.1, Fat 8.2, SaturatedFat 4.9, Cholesterol 27.8, Sodium 175.6, Carbohydrate 36.6, Fiber 2.5, Sugar 17.2, Protein 3.2
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
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