Pear, Ginger, and Macadamia Nut Mini Muffins
Delectable mini muffins bursting with autumn flavors and crunch
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1/3 cup unsweetened apple juice
- 1/4 cup vegetable oil
- 1 egg, lightly beaten
- 1 large pear, peeled, cored, and chopped (about 8 ounces)
- 1/2 cup unsalted macadamia nuts, chopped
- 1/4 cup crystallized ginger, finely chopped
Instructions
- 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.
Nutrition Info Per Serving
Nutrition Facts
Pear, Ginger, and Macadamia Nut Mini Muffins
Serving Size
2 mini muffins
Amount per Serving
Calories
134
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
5
%
Trans Fat
0
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
12
mg
4
%
Sodium
32
mg
1
%
Potassium
48
mg
1
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
2
g
4
%
Vitamin A
0
IU
0
%
Vitamin C
0.8
mg
1
%
Calcium
20
mg
2
%
Iron
0.7
mg
4
%
Net carbs
18
g
* Percent Daily Values are based on a 2000 calorie diet.