Dark Chocolate Ginger Pear Muffins
Dark Chocolate Ginger Pear Muffins might be a good recipe to expand your side dish recipe box. For 29 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 2g of fat, and a total of 148 calories. This recipe serves 12. This recipe from Amys Healthy Baking requires eggs, vanillan extract, salt, and nonfat milk. 16 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 28%. If you like this recipe, take a look at these similar recipes: Dark Chocolate Ginger Pear Scones, Dark Chocolate Ginger Pear Scones, and Catcher in the Rye: Pear and Rye Muffins with Dark Chocolate.
Servings: 12
Ingredients:
1 ½ tsp baking powder
¾ tsp baking soda
1/3 c brown sugar
½ tbsp canola oil
4 Walker's Dark Chocolate Ginger Royal Shortbread cookies, chopped
2 large eggs, room temperature
2 c all-purpose flour (measured correctly)
½ tsp ground cinnamon
½ tsp ground ginger
¼ c plain nonfat Greek yogurt
½ c nonfat milk
½ c diced pears
¼ tsp salt
2 tsp vanilla extract
Equipment:
muffin liners
whisk
bowl
oven
wire rack
frying pan
Cooking instruction summary:
Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. In a separate bowl, whisk together the oil, eggs, and vanilla. Mix in the brown sugar, smearing out any clumps along the side of the bowl. Thoroughly stir in the yogurt until no large clumps remain. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour. (For best results, add the flour in 3 equal parts and the milk in 2 equal parts.) Reserve 2 teaspoons of chopped cookies, and gently fold the remainder of the cookies and the pears into the batter.Divide the batter between the prepared muffin cups, and top with the reserved cookie pieces. Bake at 350°F for 17-19 minutes or until light golden. Cool in the pan for 5 minutes before turning out onto a wire rack.
Step by step:
1. Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. In a separate bowl, whisk together the oil, eggs, and vanilla.
2. Mix in the brown sugar, smearing out any clumps along the side of the bowl. Thoroughly stir in the yogurt until no large clumps remain. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour. (For best results, add the flour in 3 equal parts and the milk in 2 equal parts.) Reserve 2 teaspoons of chopped cookies, and gently fold the remainder of the cookies and the pears into the batter.Divide the batter between the prepared muffin cups, and top with the reserved cookie pieces.
3. Bake at 350°F for 17-19 minutes or until light golden. Cool in the pan for 5 minutes before turning out onto a wire rack.
Nutrition Information:
covered percent of daily need
