1cupregular flour or gluten-free all-purpose flour blendsee note at right
1/3cuplight brown sugar
1/3cuprolled oatscertified gluten free if needed
1egg, lightly beaten
2/3cupplain low-fat yogurt
2teaspoonsfreshly grated ginger
1medium ripe pear, such as Anjou or Bartlett, peeled and roughly choppedabout 3/4 cup
3-4tablespoonsfinely chopped crystallized ginger
Preheat oven to 375°. Lightly coat muffin tins with cooking spray.
Sift together first six ingredients (flour through salt) in a large mixing bowl. Stir in brown sugar and oats.
In a separate bowl, whisk together egg, yogurt, vanilla extract, and fresh ginger. Add wet ingredients to dry ingredients, stirring until just combined. Do not overmix. (Mixture will look dry.) Fold in pear and crystallized ginger.
Fill muffin tins about 3/4 full. Bake 14–16 minutes, or until a toothpick inserted comes out clean. Cool muffins in pans on a wire rack for 5 minutes before serving.
Ginger-Pear Teff Muffins
Amount Per Serving
% Daily Value*
Total Carbohydrates 27g9%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.