Muffins

Pear Ginger Muffins

We were having company at the cottage and wanted to make muffins to have for breakfast. I had a flavour combination in mind (ginger and pear) and found Nigella's recipe to use as a baseline then made the necessary adjustments to use the ingredients in had on hand.

12
2 cups all purpose flour
3/4 cup sugar
2 tsp ground ginger
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup canola or vegetable oil
1/2 cup sour cream
2 eggs
1 tsp vanilla
1 12 oz can pears, drained juices reserved and finely diced
1/4 cup reserved juice
In a large bowl, combine flour, sugar, baking powder, baking soda, ginger, salt and nutmeg. In a second bowl, combine oil, sour cream, eggs and vanilla. Pour wet ingredients into dry ingredients, mix until combined. Fold in diced pears and add pear juice. Spoon mixture into 12 muffin tins lined with paper liners.Place in oven preheated to 325F and bake to 20 - 25 minutes. Rotate halfway through baking. Remove and place on cooling rack
Nutritions

Calories
230

Sodium
220mg
9% DV

Fat
9g
14% DV

Protein
3g
6% DV

Carbs
30g
10% DV

Fiber
1g
4% DV