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.

• Ready In: 53 mins
• Yields: 12 -18 muffins

Ingredients

• 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

Directions

1. Preheat oven at 400° and grease muffin tin.
2. Peel and core pears; shred them in a large bowl, using the large holes of a box grater.
3. Stir in brown sugar; toss well; set aside for 30 minutes.
4. In a mixing bowl, whisk the flour, baking powder, baking soda, salt, and ground ginger toghether until uniform; set aside.
5. With a wooden spoon, stir the egg into the shredded pears; then stir in the yogurt, oil, pear nectar, and lemon zest until smooth.
6. Stir in flour mixture just until incorporated.
7. 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.
8. Place pan on a wire rack; cool for 10 minutes.
9. Gently rock each muffin back and forth to release and remove from tin.
10. Cool muffins on wire rack for 5 minutes.
11. **Pear Cranberry Muffins--use only two pears; add one cup chopped fresh cranberries with the egg.
12. **Pear Raisin Muffins--add 3/4 cup golden raisins with the yogurt.
13. **Pear Walnut Muffins--substitute walnut oil for the canola oil; add 3/4 cup chopped toasted walnuts with the yogurt.
14. **Pear Parmesan Muffins--add 1/2 cup grated Parmigiano-Reggiano with the egg.