Sorghum Gingerbread Pear Muffins Recipe

INGREDIENTS

• 1 cup whole-wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup buttermilk
• 1/2 cup sorghum syrup
• 1/2 cup unsweetened applesauce
• 1 pear, peeled, cored, and diced

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit. Grease 12 muffin cups or line with paper liners. In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and salt. In a separate bowl, mix together the egg, buttermilk, sorghum syrup, and applesauce until smooth. Add the egg mixture to the flour mixture and combine until the batter is just moistened. Gently fold in the diced pears. Fill the muffin cups with the mixture. They will be full. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

Yield: 12 muffins. Serving size, one muffin.

NUTRITIONAL ANALYSIS

90 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 15 mg cholesterol, 140 mg sodium, 20 g carbohydrate, 2 g fiber, 13 g total sugars, 10 g added sugars, 2 g protein.