Pear Muffins

Directions

1. 1
   Preheat oven at 400 and grease muffin tin.
2. 2
   Peel and core pears; shred them in a large bowl, using the large holes of a box grater.
3. 3
   Stir in brown sugar; toss well; set aside for 30 minutes.
4. 4
   In a mixing bowl, whisk the flour, baking powder, baking soda, salt, and ground ginger toghether until uniform; set aside.
5. 5
   With a wooden spoon, stir the egg into the shredded pears; then stir in the yogurt, oil, pear nectar, and lemon zest until smooth.
6. 6
   Stir in flour mixture just until incorporated.
7. 7
   Fill muffin tins 3/4 full; bake for 23 minutes or until muffins are light brown with rounded tops; a pick should come out with a crumb or two attached.
8. 8
   Place pan on a wire rack; cool for 10 minutes.
9. 9
   Gently rock each muffin back and forth to release and remove from tin.
10. 10
    Cool muffins on wire rack for 5 minutes.
11. 11
    **Pear Cranberry Muffins--use only two pears; add one cup chopped fresh cranberries with the egg.
12. 12
    **Pear Raisin Muffins--add 3/4 cup golden raisins with the yogurt.
13. 13
    **Pear Walnut Muffins--substitute walnut oil for the canola oil; add 3/4 cup chopped toasted walnuts with the yogurt.
14. 14
    **Pear Parmesan Muffins--add 1/2 cup grated Parmigiano-Reggiano with the egg.