Directions:
- In a small bowl, beat the brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine the flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill paper-lined muffin cups two-thirds full.
- For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter.
- Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.59 Kcal (1485 kJ) | ||
| Calories from fat | 45.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 8% | |
|---|---|---|---|
| Cholesterol | 11.72mg | 4% | |
| Sodium | 156.21mg | 7% | |
| Potassium | 58.38mg | 1% | |
| Total Carbs | 69.35g | 23% | |
| Sugars | 15.04g | 60% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 5.18g | 10% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 30.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 238.7 Kcal (999 kJ) | ||
| Calories from fat | 30.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 8% | |
|---|---|---|---|
| Cholesterol | 7.89mg | 4% | |
| Sodium | 105.16mg | 7% | |
| Potassium | 39.3mg | 1% | |
| Total Carbs | 46.68g | 23% | |
| Sugars | 10.13g | 60% | |
| Dietary Fiber | 0.34g | 2% | |
| Protein | 3.49g | 10% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 20.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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