Pear Ginger Streusel Muffins
Ingredients
- Streusel:
- 3 Tbs. sugar
- 2 Tbs. flour
- 1 Tbs. butter, cold
- Muffins:
- 2 C. flour
- 1/3 C. sugar
- 2 tsp. baking powder
- 3/4 tsp. ground ginger
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 large ripe pear, peeled cored and finely chopped (1 1/2 C.) or 1 15 oz. can juice-packed pears, drained, patted dry and finely chopped (1 1/4 C.)
- 1 C. 1% milk-fat buttermilk or 1/2 C. plain low fat yogurt plus 1/2 C. nonfat milk
- 1 large egg
- 2 Tbs. vegetable oil
Directions
In a small bowl, rub streusel ingredients together with fingertips 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 over-mix or muffins will be tough and dense. Divide among muffin C. (C. will be full). Sprinkle each with 1 1/2 tsp. 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.
Yield: 12 servings
From: "Woman's Day" magazine, 9/1/98
