GINGER PEAR MUFFINS
Pieces of juicy pear inside and a crispy oat bran mixture on top make this tender muffin recipe good for breakfast or even dessert.
Provided by CJ
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray.
- Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl; form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened; fold in pear and walnuts. Fill prepared muffin cups with batter.
- Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 19.1 g, Cholesterol 15.8 mg, Fat 8.7 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 125.1 mg, Sugar 5.1 g
GINGER PEAR MUFFINS
This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. -Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full. , For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter. , Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 174 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PEAR-GINGER MUFFINS
Chopped fresh pears, crystallized ginger, and a ginger glaze give these muffins a spicy flavor that's perfectly suited to a holiday breakfast or brunch. Create your own customized muffin recipe with the Recipe Maker.
Provided by Joanne Chang
Categories Breakfast/brunch
Yield Yields 1 dozen muffins
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined. Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)-there should still be quite a few streaks of dry flour. Sprinkle the pears, crystallized ginger, and ground ginger onto the batter, and fold them in until just combined. (The batter will be lumpy; don't try to smooth it out.) Do not overmix. Use an ice cream scoop if you have one with a "sweeper" in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes.
- Put the confectioners' sugar in a small mixing bowl. Add the ginger and 6 Tbs. of water and whisk until smooth. The glaze should be thin enough that it will drip off a spoon; if it's more like a spreadable icing, thin it with more water, 1 Tbs. at a time. When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops, and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won't dry completely.
PEAR AND GINGER MUFFINS
Enjoy these sweet muffins made using Bisquick Heart Smart® mix, pear and ginger - delicious baked bread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In medium bowl, mix all ingredients except pear. Fold in pear. Divide batter evenly among muffin cups.
- Bake 17 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm, if desired.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 9 g, TransFat 0 g
PEAR & GINGER MUFFINS
A fruity and zingy twist to a classic, perfect with a cup of coffee
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Supper, Treat
Time 55m
Yield Makes 9 muffins
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.
- Place the butter and sugar in a bowl, then beat until light and fluffy. Gradually beat in the eggs, then stir in the pears, stem ginger and lemon zest.
- Mix the milk into the yogurt. Mix the flour with the ginger. Stir a little of the milk mixture into the butter mixture, then stir a little of the flour into the mixture. Repeat until all the ingredients are used up, being careful not to over-mix.
- Divide the mixture between the muffin tins, filling to the top. Bake for 40 mins until golden. Serve warm.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.43 milligram of sodium
EASY GINGER PEAR MUFFINS
Quick healthy muffins, great for after-school snacks!
Provided by Share.Harvey
Categories Desserts Fruit Dessert Recipes Pear Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with nonstick spray.
- Combine eggs and applesauce in a bowl. Combine flour, baking soda, baking powder, and salt in a second bowl.
- Combine pears, sugar, and ginger in a third, large bowl. Add egg mixture; stir until well blended. Add flour mixture, 1 cup at a time, until just moistened. Fill the prepared muffin cups 2/3 full with batter.
- Bake in the preheated oven until light golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 37.1 g, Cholesterol 31 mg, Fat 1.1 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 234.5 mg, Sugar 19.6 g
SKINNY GINGER-PEAR MUFFINS
50% less cholesterol • 84% less sat fat than the original recipe. This batter keeps in the refrigerator for up to 3 days, so you can bake the muffins all at once or a few at a time.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. In a large bowl, stir together flour, brown sugar, baking powder, ginger, and salt. Add pear, stirring to coat. Stir together cereal and milk; let stand 5 minutes. Stir egg product and oil into cereal mixture; add to pear mixture, stirring just until moistened.
- Spray 14 to 16 muffin cups with nonstick cooking spray or line with paper bake cups. Spoon batter into cups, filling 3/4 full. Sprinkle with nuts. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Serve warm with Ginger-Cream Spread.
- Ginger-Cream Spread: In a small bowl, combine 2/3 of an 8-ounce tub fat-free cream cheese, 1 tablespoon honey, and 1 tablespoon finely chopped crystallized ginger or 1/4 teaspoon ground ginger until mixed.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 16 g, TransFat 0 g
PEAR AND GINGER MUFFINS
If you love ginger, you'll love these. If you don't - you can just omit the ginger. The mixture of dried and fresh pears is just perfect - the fresh ones give it moisture, the dried ones intense pear flavour. This recipe is from Starbucks' Passion for Coffee book.
Provided by kolibri
Categories Quick Breads
Time 55m
Yield 15 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400 F and grease muffin tin.
- Put the dried pears in a small bowl and pour over some boiling water. Let stand for 15 minutes.
- Drain pears and dry with a paper towel. Cut into small pieces(about 1/2 inch).
- Peel and core the fresh pear, and chop into similar pieces.
- In a new bowl, mix dry incredients.
- In another bowl, whisk together rest of the incredients (including the pears).
- Mix dry and wet incredients, stir until mixed but don't overdo it. The batter will be lumpy.
- Fill the tins about 2/3 full. Bake about 20 minutes.
- Cool 5 minutes in the tin, then on a wire rack.
Nutrition Facts : Calories 173.9, Fat 5.3, SaturatedFat 3, Cholesterol 40.2, Sodium 182.7, Carbohydrate 29.2, Fiber 1.4, Sugar 14.8, Protein 3.1
GINGERBREAD PEAR MUFFINS
The pear wedges give added interest to these tasty muffins with a bit of chocolate on top.It's a cozy muffin for Fall and Winter.
Provided by Annacia
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray and flour.
- In large bowl combine flour, baking powder, ginger, cinnamon, baking soda, and salt.
- In a second bowl whisk together molasses, butter, brown sugar, and egg. Pour into flour mixture.
- Stir until combined. Whisk in boiling water.
- Divide evenly among muffin cups.
- Add 1 pear wedge to each muffin, press lightly (don't bury it but leave most of it to dry some during baking).
- Bake 15 to 18 minutes or until toothpick inserted into center comes out clean.
- Sprinkle with raw sugar.
- Add chocolate piece to top of muffins.
- Cool in pan on rack 10 minutes (don't try to remove sooner).
- Use table knife to smooth melted chocolate.
- Remove from cups.
- Cool completely on wire rack. Makes 12.
Nutrition Facts : Calories 219.1, Fat 8.2, SaturatedFat 4.9, Cholesterol 27.8, Sodium 175.6, Carbohydrate 36.6, Fiber 2.5, Sugar 17.2, Protein 3.2
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