Prep 30 mins
Cook 23 mins
I love pears during the fall/winter season. For this recipe, choose firm pears that are not too soft because you will need to grate them.
- 3 medium firm pears (about 8 ounces each)
- 1 cup packed light brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1 large egg, at room temperature and beaten
- 1⁄2 cup plain yogurt (may use regular, low-fat, or nonfat)
- 1⁄4 cup canola oil or 1⁄4 cup vegetable oil
- 1⁄4 cup pear juice (or pear nectar)
- 1 teaspoon grated lemon zest
- Preheat oven at 400° and grease muffin tin.
- Peel and core pears; shred them in a large bowl, using the large holes of a box grater.
- Stir in brown sugar; toss well; set aside for 30 minutes.
- In a mixing bowl, whisk the flour, baking powder, baking soda, salt, and ground ginger toghether until uniform; set aside.
- With a wooden spoon, stir the egg into the shredded pears; then stir in the yogurt, oil, pear nectar, and lemon zest until smooth.
- Stir in flour mixture just until incorporated.
- Fill muffin tins 3/4 full; bake for 23 minutes or until muffins are light brown with rounded tops; a pick should come out with a crumb or two attached.
- Place pan on a wire rack; cool for 10 minutes.
- Gently rock each muffin back and forth to release and remove from tin.
- Cool muffins on wire rack for 5 minutes.
- **Pear Cranberry Muffins--use only two pears; add one cup chopped fresh cranberries with the egg.
- **Pear Raisin Muffins--add 3/4 cup golden raisins with the yogurt.
- **Pear Walnut Muffins--substitute walnut oil for the canola oil; add 3/4 cup chopped toasted walnuts with the yogurt.
- **Pear Parmesan Muffins--add 1/2 cup grated Parmigiano-Reggiano with the egg.