Real Recipes From Real Home Cooks ®

dark chocolate ginger pear muffins

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://amyshealthybaking.com/blog/2014/02/22/dark-chocolate-ginger-pear-muffins/

yield 12 serving(s)
cook time 20 Min
method Bake

Ingredients For dark chocolate ginger pear muffins

  • 2 c
    all­ purpose flour
  • 1 1/2 tsp
    baking powder
  • 3/4 tsp
    baking soda
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    sal
  • 1/2 Tbsp
    canola oil
  • 2 lg
    eggs, room temperature
  • 2 tsp
    vanilla extract
  • 1/3 c
    brown sugar
  • 1/4 c
    nonfat greek yogurt
  • 1/2 c
    milk
  • 4
    walker’s dark chocolate ginger royal shortbread cookies, chopped
  • 1/2 c
    diced pears

How To Make dark chocolate ginger pear muffins

  • 1
    Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
  • 2
    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.
  • 3
    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.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT