Pear Ginger Streusel Muffins
Recipe: #14872
October 20, 2014
"Originally from Woman's Day magazine passed on to me by my sister. For the buttermilk, you can sub 1/2 C. plain low fat yogurt plus 1/2 C. nonfat milk. You can also use canned pears-a 14-15 oz can, drained. Pat pears dry with paper towel and chop them for about 1 1/4 cup."
Original recipe yields 12 servings
Ingredients
- STREUSEL
-
-
-
- MUFFINS
-
-
-
Nutritional
- Serving Size: 1 (63.2 g)
- Calories 163.6
- Total Fat - 4.6 g
- Saturated Fat - 1.5 g
- Cholesterol - 22.2 mg
- Sodium - 247.2 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 0.6 g
- Sugars - 9.9 g
- Protein - 3.5 g
- Calcium - 86.8 mg
- Iron - 0.5 mg
- Vitamin C - 0.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a small bowl, rub streusel ingredients together with fingertips until crumbly. Preheat oven to 425F. Coat twelve 2 1/2" muffin cups with nonstick cooking spray.
Step 2
In a large bowl, stir flour, sugar, baking powder, ginger, baking soda and salt until well mixed. Stir in pear.
Step 3
In a small bowl, whisk remaining ingredients until blended. Add, all at once, to flour mixture and stir just until moistened. Don't over-mix or muffins will be tough and dense.
Step 4
Divide among muffin cups. (cups will be full). Sprinkle each with 1 1/2 tsp. Streusel.
Step 5
Bake 19 minutes or until a wooded pick inserted in centers comes out clean.
Step 6
Leave in pan 5 minutes, then run a small knife around each muffin and gently lift out onto a wire rack.
Step 7
Serve warm.
Tips & Variations
No special items needed.
Related
