Gingerbread-Pear Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 15, 2014
So good, moist and gingery
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Reviewed: Jan. 20, 2014
These rose well, got 9 muffins out of it, did not peel pears, so you wld. get a bit of a crunch, but i like the feel of the peel. Left out sugar, as pears make it sweet enough, wld. add more spice then what they call for as a bit bland, but all in all a keeper.
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Reviewed: Jan. 12, 2014
Wow, these were so good. I didn't have wheat pastry flour but used 1/2 whole wheat & 1/2 cake, also two small pears because one didn't seem to be enough. A wonderful combination of spices that's not too sweet.
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Photo by RockerChick

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2013
Moist and easy. I made some modifications (subbing some oatmeal for part of the flour, using corn flour, and baking in small loaf pans), so it was necessary to bake a little longer, but still, very good.
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Cooking Level: Expert

Living In: Hollywood, California, USA

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Reviewed: Dec. 21, 2013
Easy to make and wonderful gingerbread flavour. I substituted the flour with Cloud 9 gluten free baking mix and almond milk curdled with vinegar to replace the buttermilk. Wonderful, definitely making again!
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Photo by jrbaker
Reviewed: Nov. 23, 2013
Heavenly! I did have to use a gluten free flour blend since I baked these for a gluten-free friend but they turned out AMAZING! The combination if gingerbread and pear is divine. I'll make these again and again throughout the holiday season--GF and regular!! Thanks for a fantastic recipe!
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Cooking Level: Expert

Reviewed: Oct. 24, 2013
I love, love, love these muffins! They are so good with a cup of hot chocolate on a cold morning. They are moist and sweet, but not too sweet. They are the perfect sweetness. The combination of spices are perfect. I don't eat eggs, so I used my regular egg-substitute, which is one Tablespoon flax seed (ground) mixed with three Tablespoons of water for each egg. I didn't have any buttermilk and didn't feel like running to the store at 7:00 a.m., so I used almond milk instead. I didn't have enough molasses to make 3/4 cup, so I used what I had, which was 1/2 cup. And the only other thing I changed was I used two pears instead of one because I had two left and wanted to use them both before they got too ripe and had to throw them away. (I hate to waste food.) I was a little nervous that maybe both pears would be too much, but it was just right. Thank you for this wonderful recipe. I will be making these muffins often.
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