Pear-Ginger Muffins

  1. Pear-Ginger Muffins

    1 (16 ounce) can pear halves, drained
    2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    1/8 teaspoon ground cloves
    1/2 cup firmly packed dark brown sugar
    1 egg, slightly beaten
    1 (8 ounce) ctn. sour cream
    1/2 cup vegetable oil
    3 tablespoons molasses
    1/2 cup chopped pecans
    1/2 cup finely chopped crystallized ginger

    Dice pear halves; drain on paper towels. Set aside.

    Combine flour and next 7 ingredients in a mixing bowl; make a well in center of mixture.

    Combine egg and next 3 ingredients; add to dry ingredients, stirring just until moistened.

    Combine diced pears, pecans and crystallized ginger. Gently stir into batter. Spoon into greased muffin pans, filling two-thirds full. Bake at 350 degrees F for 25 minutes.

    Yields 16 muffins.

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