Pear Ginger Streusel Muffins
Source of Recipe
Woman's Day Magazine 9/1/98
List of Ingredients
------------ --------------------------------
Streusel:
3 tablespoons sugar
2 tablespoons flour
1 tablespoon butter, cold
Muffins:
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large ripe pear -- peeled cored and finely chopped (1
1/2
cups)
or
15 ounce can juice packed pears -- drained, patted dry and
finely
chopped (1 1/4 cups)
1 cup 1% milk-fat buttermilk or 1/2 cup plain
lowfat yogurt plus 1/2 cup nonfat milk
1 large egg
2 tablespoons vegetable oil
Recipe
until
crumbly.
Heat oven to 425 degrees. Coat twelve 2 1/2" muffin cups with nonstick
cooking spray.
In a large bowl, stir flour, sugar, baking powder, ginger, baking soda
and
salt until well mixed. Stir in pear.
In a small bowl, whisk remaining ingredients until blended. Add, all
at
once, to flour mixture and stir just until moistened. Don't overmix or
muffins will be tough and dense. Divide among muffin cups (cups will
be
full). Sprinkle each with 1 1/2 teaspoon Streusel.
Bake 19 minutes or until a wooded pick inserted in centers comes out
clean.
Leave in pan 5 minutes, then run a small knife around each muffin and
gently
lift out onto a wire rack. Serve warm.
|
|
member logon
