INGREDIENTS

1 can (15 ounces) Bartlett pear halves or slices, in syrup

1 egg lightly beaten

1 teaspoon grated lemon peel

1/2 cup butter, softened

1 cup sugar

2 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons ground ginger

1/2 teaspoon salt

1/2 cup currants

METHOD

Drain pears, reserving all liquid. Dice pears and add enough reserved pear liquid to make 1-1/2 cups total. Mix in egg and lemon peel; set aside. In medium bowl, cream butter and sugar until light and fluffy. Stir in flour, baking powder, ginger and salt; mix until crumbly. Stir in wet ingredients just until moistened. Stir in currants. Spoon batter into greased and floured 9x5-inch loaf pan. Bake at 350?F, 70 to 75 minutes, or until golden brown and toothpick inserted in center comes out clean. Remove from oven and cool before slicing.

NUTRITIONAL INFORMATION

(PER SERVING, 1 MUFFIN)

Calories 303 |
Protein 4g |
Carbohydrate 51g |
Fiber 2g |
Fat 10g |
Cholesterol 46mg |
Sodium 405mg