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) carton 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.