Preheat oven to 375. Combine the 2 cups of flour, baking powder, baking soda, salt, pecans, ginger and cinnamon in a medium bowl, set aside. In a large bowl, combine the 1/2 cup butter, 1 cup sugar, eggs, vanilla and pears. Combine well. Add the flour mixture to the egg mixture, stirring just until all moistened. Fill paper lined muffin cups 3/4 full. To make crumble topping, combine the 1/3 cup sugar, 1 tablespoon flour 1/4 teaspoon ginger. Cut in the 1 tablespoon butter until crumbly. Top each muffin with some topping. Bake for 20 minutes. Cool in pan for 10 minutes, then remove and place on rack to cool completely.
The batter is very thick, but these turn out delicious.
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 145 (60%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||22 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 33.9mg||10 %|
|Sodium 2634.6mg||91 %|
|Potassium 124.7mg||3 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 19g|
|Protein 4.1g||6 %|
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Calories per serving: 240
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