Best Pear And Almond Muffins Recipes
ALMOND PEAR MUFFINS
I always bake muffins on the weekends and freeze them for breakfasts or snacks during the week. I take a few out in the morning, and they thaw by the time I get to work.
Provided by Taste of Home
Time 30m
Yield 15 muffins.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first nine ingredients. In another bowl, beat the eggs, yogurt, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in pear and almonds. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 201 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 167mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
FRESH PEAR-ALMOND MUFFINS
I came up with this recipe in an attempt to use up some pears before they went bad. I really like what I came up with mainly because it's not super complicated and there aren't any other competing flavors with the pears. The other ingredients are delicate and allow the pears to stand out. With all that being said, please note that these measurements are approximations... Enjoy!
Provided by ariesgoddess77
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper cups.
- Combine flour, almond flour, baking soda, cinnamon, and salt in a large bowl. Fold pears and pecans gently into flour mixture.
- Mix white sugar, milk, brown sugar, butter, egg, and vanilla extract together in a second bowl. Fold sugar mixture into the flour mixture until batter is blended. Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 38.4 g, Cholesterol 25 mg, Fat 13.3 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 3.5 g, Sodium 242.3 mg, Sugar 26 g
GINGER PEAR MUFFINS
This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. -Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full. , For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter. , Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 174 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PEAR AND WALNUT MUFFINS
Pears and walnuts pair up so well together! Anjou or Bartlett pears work well for this recipe. Adapted from Cooking Light magazine(Jan/2006). Enjoy!
Provided by Sharon123
Categories Quick Breads
Time 35m
Yield 15 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400*F.
- Place walnuts in a food processor, process until finely ground.
- Gently spoon flours into dry measuring cups, level with knife. Mix flours, baking powder, baking soda and salt in a medium bowl, stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
- Combine brown sugar, oil, vanilla, yogurt and egg in a small bowl, add to the flour mixture, stirring just until moist. Fold in diced pear.
- Spoon the batter into 15 muffin cups coated with cooking spray. Mix together sugar, cinnamon and ginger powder in a small bowl. Sprinkle batter with cinnamon/ginger sugar. Bake at 400*F. for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans right away. Place on wire rack. Serve either warm or at room temperature. Enjoy1.
Nutrition Facts : Calories 147.6, Fat 5.4, SaturatedFat 0.9, Cholesterol 14.5, Sodium 171.3, Carbohydrate 22.8, Fiber 1.3, Sugar 12.9, Protein 2.9
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