Your password has been sent to the email address you gave us. Look for it in your inbox!
1/3 cup (80 mL) butter, softened
1/2 cup (125 mL) SPLENDA® Brand Brown Sugar Blend, packed
1/3 cup (80 mL) buttermilk
1 tsp (5 mL) vanilla
2 1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) each salt and ground ginger
2 cups (500 mL) ripe pears, peeled and finely diced
1/4 cup (60 mL) crystallized ginger, finely chopped
In large bowl, beat butter with SPLENDA® Brown Sugar Blend until fluffy. Beat in eggs, 1 at a time. Beat in buttermilk and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda, salt and ground ginger; stir into egg mixture just until combined. Fold in pears and crystallized ginger. Spoon into 12 greased or paper-lined muffin cups.
Bake in 375°F (190°C) oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. Remove to rack and let cool completely.
Serving Size: 1 muffin
Total Calories: 220
Calories From Fat: 54
Total Fat: 6 g
Saturated Fat: 4 g
Cholesterol: 45 mg
Sodium: 259 mg
Total Carbohydrates: 37 g
Fibre: 2 g
Sugars: 3 g
Protein: 4 g