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