Recipe by MyRecipes January 2012

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Credit: Antonis Achilleos; Styling: Gerri Williams

Recipe Summary test

prep:
25 mins
bake:
20 mins
total:
45 mins
Yield:
15 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line a 12-cup muffin tin and 3 cups of a 6-cup muffin tin with paper liners.

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  • In a large bowl, whisk together flour, sugar, ground ginger, baking powder, baking soda and salt. In a medium bowl, whisk melted butter, eggs, buttermilk, vanilla and fresh ginger until blended. Pour into flour mixture and stir just until combined. Do not overmix. Fold in pears and pecans.

  • Divide batter evenly among muffin cups. Bake until tops are golden and a toothpick inserted into a muffin comes out clean, about 20 minutes.

Nutrition Facts

165 calories; fat 10g; saturated fat 4g; protein 4g; carbohydrates 29g; fiber 2g; cholesterol 42mg; sodium 238mg.
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