Pear Muffins

"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."
 
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Ready In:
53mins
Ingredients:
12
Yields:
12 -18 muffins
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ingredients

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directions

  • 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.

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