Twenty years ago, I bought a cookbook that specialized in all kinds of muffins to give my daughter-in-law in St. Louis for her birthday. I don’t recall the name of the book, but before I put it in the mail, I copied a lot of interesting muffin recipes. This is one of them, a family favorite for over 20 years.
GINGER PEAR MUFFINS
- 2 cups all-purpose flour
- 1/2 cup light brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 2 tsp. ground ginger
- 1/2 tsp. nutmeg
- 1 cup sour cream
- 1/2 cup vegetable oil (Canola)
- 3 Tblsp. molasses
- 1 egg
- 1-1/2 cups peeled, diced pears (or one 15 oz. can pears, drained and diced)
- 1/3 cup walnuts, chopped
Preheat oven to 350 degrees F
Grease a 12-cup muffin tin, BOTTOMS ONLY (to allow muffins to “dome”)
In a large bowl whisk together the flour, brown sugar, baking soda, salt, cinnamon, ginger and nutmeg.
In a medium bowl, whisk together the oil, molasses and egg. Pour all at once into the flour mixture and stir just until flour mixture is incorporated.
Gently stir in the diced pears and chopped walnuts.
Spoon batter into greased muffin tins. Bake @ 350 degrees F for approximately 25 minutes, until a tester inserted in the center of a muffin comes out clean.
Remove muffins from tins and place on a wire rack. Serve warm. These muffins freeze well.