Today we made Pear Date Carrot Muffins!
2C flour, 3t baking powder, 3T brown sugar, 1 egg, 1T ground ginger, 1 1/4C skim milk, 3T butter, melted, 1 large pear, peeled, cored and chopped into 1/2″ pieces, 1/2C chopped baby carrots in 1/2″ pieces, 1/2C chopped, dried, sugared dates
Preheat oven to 350F. Sift together dry ingredients. Add brown sugar. In separate bowl, mix milk, egg and cooled butter. Blend well.
Make a well in the dry ingredients and stir in wet until almost blended.
Stir in pears, dates and carrots.
Turn into lined, greased or nonstick muffin tin.
Bake 20-25 minutes or until lightly browned.