PEAR CARDAMOM OATMEAL MUFFINS
These healthier pear oatmeal muffins are an easy make-ahead breakfast or snack. Packed with juicy pears, warm spices and whole grain oats, this muffin recipe is perfect for meal prep!
Provided by Marisa Moore
Categories Breakfast
Time 27m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Lightly spray or grease a muffin tin with oil. Set aside.In a large bowl, combine oats and milk. Let sit 15 minutes.
- In a second mixing bowl, whisk flour, baking soda, baking powder, salt, and cardamom.
- Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold pears into the batter.
- Spoon the batter evenly into the prepared muffin tin. (If using the crunchy topping: Stir the butter and sugar until the brown sugar dissolves. Top the muffin batter evenly with the mixture as shown in the photo.)
- Bake 12 minutes. Remove from the oven. Let the muffins cool in the pan 5 minutes. Transfer to a cooling rack. Enjoy these muffins warm or freeze for later.
Nutrition Facts : Calories 160 kcal, Carbohydrate 25 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 160 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
PERFECT PEAR MUFFINS
You can also use tart apples in these light-as-air muffins. The parchment paper cups are very easy but make them look wonderful and special enough for a party! Try serving them warm with some whipped cream cheese.
Provided by joyjoy77
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
- Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
- Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
- Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
- Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 34.7 g, Cholesterol 28.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 265.7 mg, Sugar 16.9 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 APPLE CARDAMOM GINGER MUFFINS RECIPE - (4.8/5)
Provided by Kathy_Hester
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees and prepare a muffin tin by either spraying with oil or use muffin liners. Mix the dry ingredients in a large mixing bowl and set aside. Mix the wet ingredients in a smaller bowl and then pour the wet ingredients in the dry. Mix thoroughly and divide the batter to fill the 12 muffins. Bake for 18 to 22 minutes or until a toothpick comes out clean. You can freeze these and heat them up right before serving if you don't think you'll eat them all.
HARVEST SPICE MUFFINS (APPLE-PEAR SPICE MUFFINS)
With an abundance of quickly ripening pears on the counter, and with a crowd of hungry little people to feed, I came up with these tender, lightly sweet, and surprisingly healthy muffins! They passed the Picky Sibling Test with flying colors. I modified a basic apple muffin recipe from a Pennyslvania bed and breakfast, making changes to make the muffins healthier and more unique. I hope you like them too! I used a mixture of apples and pears (two small Bartlett pears and one very small Pink Lady apple), but you could use just apples if that's all you have available. I also used white whole wheat flour (ground from white wheat), which is lighter than regular whole wheat (ground from red wheat). It has the exact same nutritional value but is not as strong-flavored or "heavy," so try it if you can find it!
Provided by A Messy Cook
Categories Quick Breads
Time 50m
Yield 20 muffins
Number Of Ingredients 11
Steps:
- Whisk together eggs, milk, and oil until completely blended.
- Stir in diced fruit.
- Combine remaining ingredients in separate bowl.
- Add dry to wet ingredients and stir just until blended.
- Let batter sit for 15-20 minutes: this is optional, but I think it makes the muffins rise higher. (You could also let the batter sit after you divide it into the muffin cups, instead of before.).
- Divide batter between 20 greased muffin cups and bake at 400 for 20-25 minutes, until golden brown on top.
- Serve warm with a drizzle of honey!
Nutrition Facts : Calories 131.6, Fat 6.5, SaturatedFat 1.1, Cholesterol 19.2, Sodium 202.1, Carbohydrate 16.4, Fiber 2.5, Sugar 2.3, Protein 3.5
PEAR & GINGER MUFFINS
A fruity and zingy twist to a classic, perfect with a cup of coffee
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Supper, Treat
Time 55m
Yield Makes 9 muffins
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.
- Place the butter and sugar in a bowl, then beat until light and fluffy. Gradually beat in the eggs, then stir in the pears, stem ginger and lemon zest.
- Mix the milk into the yogurt. Mix the flour with the ginger. Stir a little of the milk mixture into the butter mixture, then stir a little of the flour into the mixture. Repeat until all the ingredients are used up, being careful not to over-mix.
- Divide the mixture between the muffin tins, filling to the top. Bake for 40 mins until golden. Serve warm.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.43 milligram of sodium
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