Ginger-Pear Teff Muffins

• 13 cup teff flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 14 teaspoon baking soda
• 12 teaspoon ground cinnamon
• 14 teaspoon salt
• 13 cup light brown sugar
• 13 cup rolled oats
• 1 egg, lightly beaten
• 23 cup plain low-fat yogurt
• 1 teaspoon vanilla extract
• 2 teaspoons freshly grated gingerroot
• 1 medium ripe pear, (such as anjou or bartlett), peeled and roughly chopped (about 3/4 cup)
• 3 -4 tablespoons finely chopped crystallized ginger

1. Preheat oven to 375.
2. Lightly coat muffin tins with cooking spray.
3. Sift together first six ingredients (flour through salt) in a large mixing bowl.
4. Stir in brown sugar and oats.
5. In a separate bowl, whisk together egg, yogurt, vanilla extract, and gingerroot.
6. Add wet ingredients to dry ingredients, stirring until just combined.
7. Do not over-mix.
8. (Mixture will look dry.)
9. Fold in pear and crystallized ginger.
10. Fill muffin tins about 3/4 full.
11. Bake 14-16 minutes, or until a toothpick inserted comes out clean.
12. Cool muffins in pans on a wire rack for 5 minutes before serving.

flour, flour, baking powder, baking soda, ground cinnamon, salt, light brown sugar, rolled oats, egg, yogurt, vanilla, gingerroot, pear

Taken from www.food.com/recipe/ginger-pear-teff-muffins-389511 (may not work)