Directions:
- Preheat oven to 350°F. Line a 12-cup muffin tin and 3 cups of a 6-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, ground ginger, baking powder, baking soda and salt. In a medium bowl, whisk melted butter, eggs, buttermilk, vanilla and fresh ginger until blended. Pour into flour mixture and stir just until combined. Do not overmix. Fold in pears and pecans.
- Divide batter evenly among muffin cups. Bake until tops are golden and a toothpick inserted into a muffin comes out clean, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.52 Kcal (2581 kJ) | ||
| Calories from fat | 502.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.86g | 86% | |
|---|---|---|---|
| Cholesterol | 155.72mg | 52% | |
| Sodium | 194.58mg | 8% | |
| Potassium | 176.64mg | 4% | |
| Total Carbs | 27.41g | 9% | |
| Sugars | 11.65g | 47% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 4.37g | 9% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.7mg | 4% | |
| Calcium | 80mg | 8% | |
| Amount Per 100 g | |||
| Calories | 480.92 Kcal (2014 kJ) | ||
| Calories from fat | 392.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.57g | 86% | |
|---|---|---|---|
| Cholesterol | 121.47mg | 52% | |
| Sodium | 151.78mg | 8% | |
| Potassium | 137.78mg | 4% | |
| Total Carbs | 21.38g | 9% | |
| Sugars | 9.09g | 47% | |
| Dietary Fiber | 1.18g | 6% | |
| Protein | 3.41g | 9% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.5mg | 20% | |
| Iron | 0.6mg | 4% | |
| Calcium | 62.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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