dark chocolate ginger pear muffins
Obtained online. http://amyshealthybaking.com/blog/2014/02/22/dark-chocolate-ginger-pear-muffins/
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yield
12 serving(s)
cook time
20 Min
method
Bake
Ingredients For dark chocolate ginger pear muffins
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2 call purpose flour
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1 1/2 tspbaking powder
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3/4 tspbaking soda
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1/2 tspground cinnamon
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1/2 tspground ginger
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1/4 tspsal
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1/2 Tbspcanola oil
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2 lgeggs, room temperature
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2 tspvanilla extract
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1/3 cbrown sugar
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1/4 cnonfat greek yogurt
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1/2 cmilk
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4walker’s dark chocolate ginger royal shortbread cookies, chopped
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1/2 cdiced pears
How To Make dark chocolate ginger pear muffins
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1Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
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2In 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.
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3Divide 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.
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