Photo: Diliara Garifullina
Pear-Ginger Muffins
12 ingredients
openrecipes
Chunks of fresh pear punctuate these flavorful muffins enlivened with the spicy zing of fresh, ground and crystallized ginger. You can use pears that are still slightly firm, as they will keep their shape nicely. Use a firm variety such as Bartlett, Bosc or Anjou. It is easy to remove the skin of fresh ginger with a vegetable peeler, and then grate the flesh on the fine rasps of a grater.
Estimated Nutrition (whole recipe, rough)
936
Calories
28g
Protein
26g
Fat
148g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2/3 cup firmly packed golden brown sugar
- 1 tsp. ground ginger
- 1 Tbs. peeled and grated fresh ginger
- 2/3 cup finely chopped crystallized ginger
- 2 eggs
- 1 cup milk
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 1 1/4 cups chopped, peeled pear (about 1 large)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes