Pear-Ginger Muffins

Yield: 16 muffins

Ingredients

• 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

Instructions

1. Dice pear halves; drain on paper towels. Set aside.
2. Combine flour and next 7 ingredients in a mixing bowl; make a well in center of mixture.
3. Combine egg and next 3 ingredients; add to dry ingredients, stirring just until moistened.
4. Combine diced pears, pecans and crystallized ginger. Gently stir into batter.
5. Spoon into greased muffin pans, filling two-thirds full.
6. Bake at 350 degrees F for 25 minutes.