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    You are in: Home / Recipes / Pear and Ginger Muffins Recipe
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    Pear and Ginger Muffins

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 04, 2009

      Yum! I picked this recipe to burn up some overripe pears, and it's a keeper! I did sub the dried pears for extra fresh and the candied ginger for about a tsp of ground, but the original ingredients sound like a very good mix and I would plan on trying them when I can get to the store. Also, I experimented and made a ginger glaze for a few of them which turned out quite excellent - boil two or three parts sugar to one part water with a squirt of lemon juice and a few dashes of ginger, then drizzle over tops of hot muffins.

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    • on November 24, 2008

      I baked these today using the crystallized ginger and they were yummy. I too could not find dried pears on their own so I bought 4 bags of a dried fruit medley that included dried pears and got them that way. The contrast of dried and fresh pears mixed with the crystallized ginger is very appealing.

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    • on September 18, 2006

      Very good, I love ginger. I used crystalled ginger, I don't know what ginger is syrup is. Very nice flaver. Thanks for posting.

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    • on July 21, 2006

      Yummy! Loved the crusty tops. I beat the butter and sugar together first then added wet ingredients. The nutmeg went really well with the ginger/pear.

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    • on June 16, 2006

      I had to bring something for treats at work and since there are so many of us, I decided to bake this in a 9" x 5" loaf pan, instead of making muffins. Since I wasn't able to get any candied ginger, I mixed 1/2 tsp. of ground ginger into the batter along with the other dry ingredients. The finished product got rave reviews from my co-workers. If making it just for the family, I'll do muffins instead but this works really well as a quick bread, too!

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    • on February 05, 2006

      If you like ginger, you'll love these muffins! The pear gives them a light fruity flavor and texture, while the ginger just jumps out at you and makes you go, "Yum!" The tops also brown up and have a nice crunch. I couldn't find dried pears anywhere, so I chopped up another half a fresh pear and threw that in, omitting the first couple of steps. It worked great. I chose to use candied ginger because I love the stuff, and I also used Egg Beaters in place of the eggs, soy milk instead of milk, and canola oil instead of butter. These are destined to become regulars in my house.

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    Nutritional Facts for Pear and Ginger Muffins

    Serving Size: 1 (1043 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 173.9
     
    Calories from Fat 47
    27%
    Total Fat 5.3 g
    8%
    Saturated Fat 3.0 g
    15%
    Cholesterol 40.1 mg
    13%
    Sodium 182.6 mg
    7%
    Total Carbohydrate 29.2 g
    9%
    Dietary Fiber 1.3 g
    5%
    Sugars 14.8 g
    59%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    ginger in syrup

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