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- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup mild-flavored molasses
- 1/4 cup butter, melted
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 cup boiling water
- 2 small pears, cut in 6 wedges each
- 3 ounces dark or bittersweet chocolate broken in small pieces
- Raw sugar, optional
1. Preheat oven to 350F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray and flour.
2. In large bowl combine flour, baking powder, ginger, cinnamon, baking soda, and salt. In a second bowl whisk together molasses, butter, brown sugar, and egg. Pour into flour mixture. Stir until combined. Whisk in boiling water. Divide evenly among muffin cups. Add 1 pear wedge to each muffin, press lightly.
3. Bake 15 to 18 minutes or until toothpick inserted into center comes out clean. Sprinkle with raw sugar. Add chocolate piece to top of muffins. Cool in pan on rack 10 minutes. Use table knife to smooth melted chocolate. Remove from cups. Cool completely on wire rack. Makes 12.
- Servings Per Recipe 12,
- cal. (kcal) 221,
- Fat, total (g) 7,
- chol. (mg) 29,
- sat. fat (g) 4,
- carb. (g) 39,
- Monosaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 21,
- pro. (g) 1,
- vit. A (IU) 146,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 163,
- Potassium (mg) 337,
- calcium (mg) 61,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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