Skinny Ginger Pear 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.

SKINNY GINGER-PEAR MUFFINS

Steps:

• Preheat oven to 400°F. In a large bowl, stir together flour, brown sugar, baking powder, ginger, and salt. Add pear, stirring to coat. Stir together cereal and milk; let stand 5 minutes. Stir egg product and oil into cereal mixture; add to pear mixture, stirring just until moistened.
• Spray 14 to 16 muffin cups with nonstick cooking spray or line with paper bake cups. Spoon batter into cups, filling 3/4 full. Sprinkle with nuts. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Serve warm with Ginger-Cream Spread.
• Ginger-Cream Spread: In a small bowl, combine 2/3 of an 8-ounce tub fat-free cream cheese, 1 tablespoon honey, and 1 tablespoon finely chopped crystallized ginger or 1/4 teaspoon ground ginger until mixed.

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.

PERFECT PEAR MUFFINS

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.

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.

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.