Happy Labor Day! How are you enjoying your last day of summer vacation? Pool? Beach? BBQ?
Or, are you one of those last-minute Moms who will be hitting the malls today, searching for school supplies and the perfect first-day-of-school outfit? No matter how you’re spending your day, meal planning and packing lunches/snacks will definitely be on your mind.
Last week I posted a great crockpot recipe to help make things easier for you. Today, I’m featuring an item that’s perfect for a snack or quick breakfast. Mom, child or otherwise – this is a delicious treat! And yes, it’s another recipe that has helped me use up the massive quantity of pears from my tree.
Throw this in your child’s lunchbox, or serve it with a glass of milk before sending him/her off to the bus stop. Then relax and enjoy one yourself with a big cup of coffee or tea…and breathe 🙂
Pear & Ginger Muffins
slightly adapted from Recipe Girl
1 3/4 cups AP flour
3/4 cup sugar
1/2 cup dark brown sugar, packed – plus a little extra set aside
2 teaspoons baking powder
1 teaspoon ground ginger
2/3 cup fat free sour cream
1/2 cup vegetable oil
1 tablespoon honey
2 large eggs
1 1/2 cups pears, peeled
Preheat oven to 400 degrees. Line two muffin tins with liners (16 in total).
Place pears in a food processor and pulse until just chopped. Set aside.
In a large bowl, combine flour, sugar, brown sugar, baking powder and ginger. In another bowl, mix sour cream, oil, honey and eggs together. Add oil mixture to flour mixture, folding until just incorporated (do not overmix).
Add chopped pears, then divide evenly into muffin cups. Sprinkle each with a little brown sugar, then bake for about 20 minutes. Remove and cool.