Delectable mini muffins bursting with autumn flavors and crunch
Preheat oven to 400°F. Coat 36 mini muffin cups (1 3/4-inch) with cooking spray.
In a medium bowl, whisk together flour, baking powder, baking soda, ground ginger, and salt. In a second bowl, combine sugar, apple juice, oil, and egg. Pour juice mixture into dry ingredients and mix just until smooth. Fold in pear, macadamia nuts and half (2 tablespoons) of the crystallized ginger.
Spoon into muffin cups and sprinkle with remaining crystallized ginger.
Bake 10 to 12 minutes or until the muffins spring back when lightly pressed. Cool in pan on wire rack for 5 minutes, then remove from pan. Serve warm or at room temperature.