GINGER PEAR MUFFINS

Ingredients

• 2 cups (500 mL) flour
• 2 tsp (10 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) nutmeg
• 2 eggs
• 2/3 cup (150 mL) sugar
• 1/2 cup (125 mL) milk
• 1/3 cup (75 mL) butter, melted
• 1 tsp (5 mL) vanilla
• 1 firm ripe pear, peeled and chopped
• 1/2 cup (125 mL) golden raisins
• 1/3 cup (75 mL) finely chopped crystallized ginger

Directions

1. Combine flour, baking powder, soda, salt and nutmeg; set aside. Whisk together eggs, sugar, milk, butter and vanilla. Add to dry ingredients and stir just until blended. Combine pear, raisins and ginger; gently fold into batter. Spoon batter into greased muffin cups. Bake at 400ºF (200ºC) for 15 - 20 minutes or until muffins test done. Cool in pans 5 minutes. Remove from pans and cool on a rack. May be frozen for up to 2 weeks.