Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 2, 2011
Gingerbread Pear Muffins
Old-Fashioned Breads
Prep time:
10 minutesbaking time:
20 minutes“After school, Grandma greeted us with a tray of these fruit-filled muffins and a glass of ice-cold milk.”
Ingredients
Serves 12
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/3 cup milk
- 1/4 cup vegetable oil
- 1/4 cup light molasses
- 1 large egg
- 1 medium pear, peeled, cored and finely chopped
Directions
1
Preheat oven to 375°F. Grease or line 12 (21/2-inch) muffin cups with paper baking cups.
2
Sift flour, sugar, baking powder, ginger, baking soda, salt and cinnamon into a large bowl.
3
Combine milk, vegetable oil, molasses and egg in a medium bowl. Stir in pear. Stir milk mixture into flour mixture just until moistened.
4
Divide batter evenly among prepared muffin cups, filling about two-thirds full.
5
Bake until toothpick inserted in centers comes out clean, about 20 minutes. Remove muffins from pan; cool on wire rack for about 10 minutes. Store cooled muffins at room temperature in tightly covered container up to 2 days.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma knew how important it was for us to eat more fruit, so she looked for tempting ways to add it to our snacks. She discovered she could enhance almost any muffin recipe with the addition of finely chopped fruit. Sometimes it was pears, other times it was apples, peaches or a mixture of fresh berries.
You May Also Like...
My Great Recipes Mobile App
Classic American recipes from the archives of Grandma Betty, gathered through the years and carefully brought to life again in an app with deliciously gorgeous photographs of every dish.
