Monday, January 21, 2008

Ginger Pear Muffins

Makes 12 muffins

This is very loosely adapted from a wonderful little book Christopher gave me called Mostly Muffins.

Preheat oven to 400 degrees F

Combine ingredients in order listed in a large mixing bowl:

2 c white all-purpose flour
1/3 c brown sugar
2 t baking powder
1 t baking soda
2 t ground ginger
1 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground cloves
1/2 c chopped pecans (or walnuts)
1 cup plain non-fat yogurt
3 T molasses
1/2 c olive oil
1 egg (or  1/4 c "egg product")
1 1/2 c diced fresh pears
1/2 c raisins
2 T candied ginger, finely chopped (I use Whole Foods crystallized ginger chunkc)

Mix batter until all flour is absorbed in mix. Spoon batter into  non-stick muffin pan (or grease cups in muffin pan with olive oil); bake 20-25 minutes or until a knife inserted in center of one muffin comes out clean.

When cooking on Condor, I heat oven to highest temperature then back down to low when I insert muffins; I also reverse position of muffin pan from front to back after 10 minutes; cooking time is about 25 minutes.

Reviewed 5/10/17

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