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Homemade Gingerbread Pear Muffins from Scratch Recipe – Laura Vitale – Laura in the Kitchen Ep 234



To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

Official Facebook Page: http://www.facebook.com/LauraintheKitchen

Twitter: @Lauraskitchen

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View Comments (38)

  • Laura, thanks for the recipe! Btw were you cooking something else on the stove while making the video? lol

  • hey Laura! ilove everything you post.... thanks for that btw. i wanted to ask if i ask if i can substitute the flour for almond meal and the sugar for some liquid sweetner... i want to make a bit of a healthier version of this... cause it looks delicious and i just cant skip this recipe.
    thnks!

  • Molasses. Its a by product of sugarcane and grapes or sugar beets that creates a dark thick syrup. Its great in cookies.

  • I just baked these and tried one! Maybe my pear was too juicy... because the texture's kinda weird even though I baked it for more than 25min... and also, I feel like it tastes a little oily. It doesn't feel oily, but the after taste is kinda like, after you finish eating deep fried food? lol. Anyone else have the same problems?

  • what's the different between baking soda and baking powder ? may i use more baking powder to replace the baking soda ?

  • you may find all purpose by the name of plain flour.its the same thing.if still you do not find, self raising flour would work great and you just have to omit the baking powder because self raising has already baking powder added to it :p

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