Marcia made these this past weekend; they sound great.
Time: 30 minutes
1¾ cups flour
2 teaspoons baking powder
¾ cup sugar
½ cup (packed) plus 2 tablespoons light brown sugar
1 teaspoon ground ginger
2/3 cup sour cream
½ cup vegetable oil
1 tablespoon honey
2 large eggs
1½ cups peeled, cored and finely diced (about ¼-inch) pears.1. Heat oven to 400 degrees. Line a 12-cup muffin pan with muffin papers. In a large mixing bowl, combine flour, baking powder, white sugar, ½ cup brown sugar and the ground ginger.
2. In a large measuring pitcher or bowl, whisk together the sour cream, oil, honey and eggs. Pour into the dry ingredients and fold together just until mixed. Add pears and fold again to mix.
3. Divide batter evenly among muffin cups. Sprinkle each with ½ teaspoon brown sugar. Bake until risen and firm, about 20 minutes. Transfer to a rack to cool. Serve while still a little warm.
Yield: 12 muffins.
These would no doubt go really well with the crockpot pork chops I’m going to try.