* Exported from MasterCook * Ginger Pear Muffins Recipe By :Blue Flame Kitchen Holiday Cookbook 2000
Serving Size : 24 Preparation Time :0:00
Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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2 cups flour -- (500 mL)
2 teaspoons baking powder -- (10 mL)
1/2 teaspoon baking soda -- (2 mL)
1/2 teaspoon salt -- (2 mL)
1/2 teaspoon freshly grated nutmeg -- (2 mL)
2 eggs
2/3 cup sugar -- (150 mL)
1/2 cup milk -- (125 mL)
1/3 cup melted butter -- (75 mL)
1 teaspoon vanilla -- (5 mL)
1 firm ripe pear -- peeled & chopped
1/2 cup golden raisins -- (125 mL)
1/3 cup finely chopped crystallized ginger -- (75 mL)Preheat oven to 400F (200C). Grease 24 muffin cups. Combine flour, baking powder, soda, salt and nutmeg. Combine the pear,
raisins and ginger. Stir into the flour mixture until the pieces are
coated. Whisk together eggs, sugar, milk, butter and vanilla. Add to dry
ingredients and stir just until blended. Don't overmix. Spoon the batter into the prepared muffin cups. Bake for 15 to 20 minutes
or until the muffins test done. Remove from the oven and cool in the pans
for 5 minutes then tip them out of the pans onto wire racks to cool
completely. May be frozen for up to 2 weeks. Makes 24 muffins. From The Atco Gas Blue Flame Kitchen Holiday Cookbook 2000 edition; 10035 -
105 Street, Edmonton, Alberta, Canada T5J 2V6 MC format by Hallie. Untried. Hallie's note: The recipe in the book said to combine the fruit and fold
gently into the batter after the wet and dry ingredients had been combined.
I was taught and still generally prefer to mix the fruit into the dry
ingredients as it seems to stay more evenly distributed in the batter if
it is coated with the flour. Contributed to the FareShare Gazette by Hallie; 5 January 2002.
www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 102 Calories; 3g Fat (28.1% calories
from fat); 2g Protein; 17g Carbohydrate; trace Dietary Fiber; 23mg
Cholesterol; 145mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
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