2 cups all purpose flour
1/2 teaspoon cinnamon
1 teaspoon finely minced 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.