Pear & Ginger Muffins (NZ Healthy Food Guide)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
100g reduced-fat spread100g caster sugar2 eggs, beaten1 cup self raising flour 1 teaspoon baking powder1/2 teaspoon baking soda2 teaspoons ground ginger1/3 cup skim milk400g can pears in light syrup, no added sugar - drained and chopped to approx 2.5cm/1inch cubes
1. Preheat oven to 180C and line a muffin trays with 12 paper cases.
2. Place drained and chopped pears on paper towel and press firmly to remove excess liquid.
3. In a bowl, beat spread and sugar until light and fluffy. Gradually add eggs, continuing to beat well. In a separate bowl, sift together dry ingredients. Fold dry ingredients into egg mixture, gradually also adding milk.
4. Carefully fold diced pear into muffin mixture. Spoon into paper cases to two-thirds full. Bake in oven for 15-20 minutes until golden on top.
5. Cool on wire rack. Sprinkle with a little icing sugar if desired. Place plain muffins in plastic bag to freeze.
Serving Size: makes 12 small muffins (serving size = 1 muffin)
Number of Servings: 12
Recipe submitted by SparkPeople user JUSTBLADE.
2. Place drained and chopped pears on paper towel and press firmly to remove excess liquid.
3. In a bowl, beat spread and sugar until light and fluffy. Gradually add eggs, continuing to beat well. In a separate bowl, sift together dry ingredients. Fold dry ingredients into egg mixture, gradually also adding milk.
4. Carefully fold diced pear into muffin mixture. Spoon into paper cases to two-thirds full. Bake in oven for 15-20 minutes until golden on top.
5. Cool on wire rack. Sprinkle with a little icing sugar if desired. Place plain muffins in plastic bag to freeze.
Serving Size: makes 12 small muffins (serving size = 1 muffin)
Number of Servings: 12
Recipe submitted by SparkPeople user JUSTBLADE.
Nutritional Info Amount Per Serving
- Calories: 120.4
- Total Fat: 3.0 g
- Cholesterol: 31.0 mg
- Sodium: 219.5 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 0.6 g
- Protein: 2.6 g
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