Gingerbread pear muffins…I was inspired to make these after receiving a gorgeous box of Harry & David pears from a client of mine.
So here you go!
GINGERBREAD PEAR MUFFINS
2 cups of flour (whole wheat or Gluten Free)
1/4 cup white sugar (optional) I tend to not use sugar in fruit recipes
1 tsp baking powder
1 tsp baking soda
1 tsp cinnanmon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp of salt
1 cup buttermilk***if you don’t have buttermilk. Mix a tablespoon of lemon with whole milk and let it sit for a few hours.
3/4 cups molasses
1/4 cup vegetable oil
1 pear – peel and dice
Preheat oven 375F
Grease 12 cup muffin pan with butter or line with paper liners. If greasing with butter, I usually warm the pan in the oven and then rub the butter into each cup.
Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together in a large bowl. Beat Eggs in a separate bowl; stir in buttermilk, molasses and vegetable oil until smooth. Mix mixture into flour mixture until batter is smooth and creamy.
Spoon batter into prepared muffin cups.
Bake in preheated one approximately 20 minutes. Test with a toothpick in the center of a muffin. It should come out clean!
The muffins can be frozen and warmed in the morning for 10 minutes in the oven preheated at 350F