Ginger Pear Muffins
submitted by: Anita Denton (from ‘Taste of Home’ website )
serves instructions:
things you need:
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.
3/4 cup | packed brown sugar 1/3 cup | canola oil 1 | large egg, room temp. 1 cup | buttermilk 2 1/2 cups | all-purpose flour 1 tsp | baking soda 1 tsp | ground ginger 1/2 tsp | salt 1/2 tsp | ground cinnamon 2 cups | fresh pears, chopped & peeled
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.
topping: 1/3 cup | packed brown sugar
Cool 5 minutes before removing from pans to wire racks. Serve warm.
1/4 tsp | ground ginger 2 tsp | butter, melted
Note: Warmed buttermilk will appear curdled.
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