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Steps
1
Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
2
In medium bowl, mix all ingredients except pear. Fold in pear. Divide batter evenly among muffin cups.
3
Bake 17 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm, if desired.
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Gingerroot can be found in the produce section at the grocery store. Peel before grating. Wrap the unused portion tightly in foil and store in the freezer.
Freeze leftover muffins and reheat in the microwave when ready to eat.
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