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Sorghum Gingerbread Pear Muffins

With the feature on the process of molasses making today, here's a recipe from the Adair Extension Office newsletter that includes both seasonal molasses and pears.

Check the Farmers Market tomorrow for possibilities. Looking for pawpaws and persimmons coming soon. The Sorghum Gingerbread Pear Muffins recipe follows:


Sorghum Gingerbread Pear Muffins

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

Yield: 12 muffins. Serving size, one muffin.

Directions:
Preheat oven to 375 degrees F. 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.

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

From the UK website - https://fcs-hes.ca.uky.edu/recipe/sorghum-gingerbread-pear-muffins

More recipes at https://fcs-hes.ca.uky.edu/piukp-recipes


This story was posted on 2020-10-16 11:16:56
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