Title: Pear, Ginger, and Walnut Muffins
Categories: Muffins Fruit Brunch
Yield: 18 Servings

2	c	All-purpose flour
3/4	c	Sugar
2	ts	Baking soda
1/2	ts	Salt
1/4	ts	Ground cardamom -=OR=-
1	ts	Ground cinnamon
2		Beaten eggs
1/2	c	Cooking oil or applesauce
2	tb	Milk
1	ts	Grated gingerroot
2	md	Pears; peeled/cored & finely chopped = 1 1/2 cups
3/4	c	Chopped walnuts
1/2	c	Raisins

In a large bowl combine flour, sugar, baking soda, amd cardamom or cinnamon. Make a well in the center. Combine eggs, oil, milk, and gingerroot; add all at once to flour mixture. Stir just till moistened (batter will be thick). Fold in pears, walnuts, and raisins. Lightly grease muffin cups or line with paper bake cups; fill each 3/4 full. Bake in a 350~ oven for 20 to 25 minutes or till toothpick inserted near center comes out clean. Remove from cups; serve warm. Makes 18 muffins.

Per muffin: 194 cal, 10g fat, 24mg chol, 3g pro, 160mg sodium.

Better Homes And Gardens. March 1993

previous

next