Ginger-Pear Teff Muffins

adrienneleigh's Note:

Found in a free insert from Whole Foods. Insert said, "These sweet and spicy muffins are an excellent source of iron, calcium, protein, and fiber."

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 10

Yield: 10.0 muffins

• 1⁄3; cup teff flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1⁄3; cup light brown sugar
• 1⁄3; cup rolled oat
• 1 egg , lightly beaten
• 2⁄3; cup plain low-fat yogurt
• 1 teaspoon vanilla extract
• 2 teaspoons freshly grated gingerroot
• 1 medium ripe pear , (such as anjou or bartlett), peeled and roughly chopped (about 3/4 cup)
• 3 -4 tablespoons finely chopped crystallized ginger

Directions:

1. Preheat oven to 375°. Lightly coat muffin tins with cooking spray.
2. Sift together first six ingredients (flour through salt) in a large mixing bowl. Stir in brown sugar and oats.
3. In a separate bowl, whisk together egg, yogurt, vanilla extract, and gingerroot. Add wet ingredients to dry ingredients, stirring until just combined. Do not over-mix. (Mixture will look dry.) Fold in pear and crystallized ginger.
4. Fill muffin tins about 3/4 full. Bake 14-16 minutes, or until a toothpick inserted comes out clean.
5. Cool muffins in pans on a wire rack for 5 minutes before serving.

Reviews

[sprinkledpink]

nice muffins, not too sweet which is nice. much healthier that most and the spiciness was tasty.