Muffins, Pear-Ginger

Pear-Ginger Muffins

Pear-Craisin Muffins

Dry:

2 cups whole wheat pastry flour

1/4 cup sugar

2 tsp baking powder

1 tsp baking soda

Wet:

3/4 cup applesauce

1/2 cup soy milk

2 Tb pure maple syrup

2 Tb canola or vegetable oil

1 Tb lemon juice

1 1/2 cup finely diced ripe pear

1/2 cup craisins

1 Tb finely diced fresh ginger (optional)

     Preheat oven to 350 degrees and mist 12 muffin cups with nonstick spray.  Combine dry ingredients in mixing bowl.  In separate bowl, combine wet ingredients, then pour into dry and quickly and stir together.  Do not overmix.  Immediately fill muffin cups, and bake about 25 minutes.  Let muffins rest 3-5 minutes before removing from pan and placing on a wire rack to cool.