Pear and Ginger Muffins
You can never have too many side dish recipes, so give Pear and Ginger Muffins a try. Watching your figure? This lacto ovo vegetarian recipe has 284 calories, 3g of protein, and 13g of fat per serving. This recipe serves 12. For 36 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 257 people have tried and liked this recipe. This recipe from Recipe Girl requires ground ginger, pears, vegetable oil, and flour. From preparation to the plate, this recipe takes around 35 minutes. With a spoonacular score of 26%, this dish is not so great. If you like this recipe, take a look at these similar recipes: Pear Muffins with Ginger, Ginger Pear Muffins, and Pear-Ginger Muffins.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
2 teaspoons baking powder
1/2 cup + 6 teaspoons light brown sugar, packed
2 large eggs
1 3/4 cups all-purpose flour
3/4 cup granulated white sugar
1 teaspoon ground ginger
1 Tablespoon honey
1 1/2 cups pears, peeled & chopped to 1/4-inch dice
2/3 cup sour cream
1/2 cup vegetable oil
Equipment:
muffin liners
muffin tray
oven
whisk
bowl
ice cream scoop
wire rack
Cooking instruction summary:
1. Preheat oven to 400°F. Line a 12-cup muffin pan with paper muffin cups2. Whisk dry ingredients in a large bowl: flour, granulated sugar, the 1/2 cup of brown sugar, baking powder, and ground ginger.3. In a medium bowl, whisk the sour cream, oil, honey, and eggs together and then fold this into the dry ingredients, mixing just until incorporated (don't over-mix).4. Stir in diced pear and then divide the batter evenly among the muffin cups. I like to use an ice cream scoop to neatly and evenly distribute the batter into the muffin pan.5. Sprinkle each one with 1/2 teaspoon brown sugar and then bake for 20 minutes. Remove to a cooling rack. Best eaten when still a little warm.
Step by step:
1. Preheat oven to 400°F. Line a 12-cup muffin pan with paper muffin cups
2. Whisk dry ingredients in a large bowl: flour, granulated sugar, the 1/2 cup of brown sugar, baking powder, and ground ginger.
3. In a medium bowl, whisk the sour cream, oil, honey, and eggs together and then fold this into the dry ingredients, mixing just until incorporated (don't over-mix).
4. Stir in diced pear and then divide the batter evenly among the muffin cups. I like to use an ice cream scoop to neatly and evenly distribute the batter into the muffin pan.
5. Sprinkle each one with 1/2 teaspoon brown sugar and then bake for 20 minutes.
6. Remove to a cooling rack. Best eaten when still a little warm.
Nutrition Information:
