Ginger-Pear Teff Muffins

Name: Ginger-Pear Teff Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 muffins, 10 serving(s)
Ingredients: 1/3 cup teff flour; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/3 cup light brown sugar; 1/3 cup rolled oats; 1 egg, lightly beaten; 2/3 cup plain low-fat yogurt; 1 teaspoon vanilla extract; 2 teaspoons freshly grated gingerroot; 1 medium ripe pear, (such as anjou or bartlett), peeled and roughly chopped (about 3/4 cup); 3 -4 tablespoons finely chopped crystallized ginger

Submitted by adrienneleigh

"Found in a free insert from Whole Foods. Insert said, "These sweet and spicy muffins are an excellent source of iron, calcium, protein, and fiber.""

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Ready In:: 25mins
Ingredients:: 14
Yields:: 10 muffins
Serves:: 10

ingredients

¹⁄₃ cup teff flour
1 cup all-purpose flour
1 teaspoon baking powder
¹⁄₄ teaspoon baking soda
¹⁄₂ teaspoon ground cinnamon
¹⁄₄ teaspoon salt
¹⁄₃ cup light brown sugar
¹⁄₃ cup rolled oats
1 egg, lightly beaten
²⁄₃ cup plain low-fat yogurt
1 teaspoon vanilla extract
2 teaspoons freshly grated gingerroot
1 medium ripe pear, (such as anjou or bartlett), peeled and roughly chopped (about 3/4 cup)
3 -4 tablespoons finely chopped crystallized ginger

directions

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 gingerroot. Add wet ingredients to dry ingredients, stirring until just combined. Do not over-mix. (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.