Ginger Pear Muffins
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 254254 cal |
| pro | 4 g4g pro |
| total fat | 8 g8g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 43 g43g carb |
| fibre | 1 g1g fibre |
| chol | 18 mg18mg chol |
| sodium | 234 mg234mg sodium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1212 iron |
| vit A | 11 vit A |
| vit C | 22 vit C |
| folate | 1616 folate |
Ingredients
- 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
- 1 tsp baking soda 1 tsp baking soda
- 1 tsp ground ginger 1 tsp ground ginger
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 3/4 cup packed brown sugar 3/4 cup packed brown sugar
- 1/3 cup vegetable oil 1/3 cup vegetable oil
- 1 egg 1 egg
- 1 cup buttermilk 1 cup buttermilk
- 2 cups chopped peeled pears 2 cups chopped peeled pears
- Topping:
- 1/3 cup packed brown sugar 1/3 cup packed brown sugar
- 2 tsp butter , melted2 tsp butter, melted
- 1/4 tsp ground ginger 1/4 tsp ground ginger
Preparation
In bowl, whisk together flour, baking soda, ginger, salt and cinnamon.
In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups.
Topping: In bowl, combine brown sugar, butter and ginger; sprinkle over batter. Bake in centre of 350°F (180°C) oven until tops are firm to the touch, about 25 minutes.
Source : Canadian Living Magazine: October 2005
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