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PEAR MUFFINS




Source of Recipe


Country Crock®


List of Ingredients




1-3/4 cups all-purpose flour
2-1/2 tsp. ground cinnamon
1-1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. ground cloves (optional)
1/8 tsp. ground nutmeg (optional)
1/2 cup PLUS 2 Tbsp. Shedd's Spread Country Crock® Spread
1/2 cup granulated sugar
1 cup firmly packed brown sugar
3 eggs
4 ounces cream cheese, softened
1/2 tsp. vanilla extract
2 cups coarsely chopped peeled ripe pears or 1 can (15-1/4 ounces) pears, drained and coarsely chopped
1/2 cup golden raisins
1 cup chopped pecans


Recipe



Preheat oven to 375°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.

For batter, in medium bowl, combine 1-1/2 cups flour, 1-1/2 teaspoons cinnamon, baking soda, salt, cloves and nutmeg; set aside.

In large bowl, with electric mixer, beat 1/2 cup Shedd's Spread Country Crock Spread, granulated sugar and 1/2 cup brown sugar until light and fluffy, about 3 minutes. Beat in eggs, cream cheese and vanilla, scraping sides occasionally. Gradually beat in flour mixture just until blended. Stir in pears, raisins and 1/2 cup pecans.

For topping, melt remaining 2 tablespoons Spread; set aside. In medium bowl, combine remaining 1/2 cup brown sugar, 1/2 cup pecans, 1/4 cup flour, 1 teaspoon cinnamon and melted Spread.

Evenly spoon batter into prepared muffin cups, then sprinkle with topping.

Bake uncovered 28 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 20 minutes; remove from pan and cool completely.