GINGER PEAR MUFFINS

The muffin man came calling again to my street and not Drury Lane. So glad he did.

One of my favorite snacks in the evening is a half of an ounce of crystalized ginger and about 5 pecan halves. It's a little amount but it is big on flavor and seems to satisfy my sweet tooth without making me want more. That's a very good thing!

So I have these beautiful Bosc pears that wanted a piece of the ginger action. Yup- I made some yummy ginger pear muffins. These cute and tastey little babies are 123 calories. Another breakfast treat!

GINGER PEAR MUFFINS

1 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 oz crystalized ginger
1 teaspoon vanilla
1/2 cup light sour cream
1/2 cup skim milk
1 egg or a 1/4 cup egg beaters
1/3 cup sugar
1 1/2 teaspoons lemon juice
2 cups bosc pears, chopped
12 pecan halves

Combine flour, baking powder, baking soda, salt and ginger in a large bowl. In a smaller bowl combine chopped pears, cinnamon, lemon juice and sugar. In a 2 cup measuring cup, measure out milk, sour cream and add the egg. Pour the milk mixture into the dry mixture. Add the pear mixture and the crystalized ginger. Place a pecan halve on top of each muffin. Spoon into muffin cups, 12. Bake at 350 for about 20 minutes.