- Portion size 12 servings
- Credits : SPLENDA®
MethodIn large bowl, beat butter with SPLENDA® Brown Sugar Blend until fluffy. Beat in eggs, 1 at a time. Beat in buttermilk and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda, salt and ground ginger; stir into egg mixture just until combined. Fold in pears and crystallized ginger. Spoon into 12 greased or paper-lined muffin cups.
Bake in 375°F (190°C) oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. Remove to rack and let cool completely.
Nutritional facts Per serving,about:
- Protein 4 g
- Calories 220.0
- Total fat 6 g
- Total carbohydrate 37 g