Ingredients
3/4 cup packed brown sugar1/3 cup canola oil1 large egg, room temperature1 cup buttermilk2-1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground ginger1/2 teaspoon salt1/2 teaspoon ground cinnamon2 cups chopped peeled fresh pearsTOPPING:1/3 cup packed brown sugar1/4 teaspoon ground ginger2 teaspoons butter, melted
Preparation
Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full.
For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter.
Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
