Pear ginger muffins

 Pear Muffins

2 cups all purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder

1/2 teaspoon cinnamon

1 teaspoon finely minced crystallized ginger
1/2 teaspoon salt
1 cup milk
1 egg -- beaten
zest of 1 lemon
1/4 cup melted butter -- cooled
1 cup mashed pear pulp -- (2 or 3 soft regular sized pears or 6-8 Seckel pears)
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees, F.  Sift together flour, sugar, baking powder, cinnamon and salt. Beat together milk, beaten egg, butter and lemon zest and crystallized ginger.
Mix pears and nuts into flour mixture.
Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.
Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full. Bake at 350 degrees F for 20 to 25 minutes, until tops are browned.
 Remove from pan immediately, and serve warm. They can be kept a couple of days in an airtight container or frozen.