 
Pear and Ginger Muffins
(Makes 12 muffins)
If you like ginger, you'll adore these muffins. The pear gives them a light, fruity taste, while the crystallized ginger jumps out at you and makes you go, "Yum!" The original recipe called for 1 fresh pear and 4 oz dried pears (which were reconstituted), but I couldn't find dried pears anywhere, so I improvised and this was the result!
1 1/2 pears, ripe (Bosc, Bartlett, Anjou)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup sugar
1/2 cup Egg Beaters or 4 egg whites
1/2 cup soy milk
1 teaspoon vanilla extract
1/4 cup canola oil
1/2 cup candied ginger, very finely chopped
Preheat oven to 400 F and spray muffin tin with non-stick spray.
Peel and core the fresh pears, and chop into small pieces (about 1/2 inch). Reserve the leftover 1/2 pear to eat later!
In a bowl, mix dry ingredients.
In another bowl, whisk together rest of the incredients (including the pears).
Mix dry and wet incredients, stir until mixed but don't overdo it. The batter will be lumpy.
Fill the tins about 2/3 full. Bake about 20 minutes.
Cool 5 minutes in the tin, then on a wire rack.
Adapted from a recipe in the Starbucks' Passion for Coffee cookbook, posted by kolibri on Recipezaar
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Pear and Ginger Muffins
