Cakey Chocolate Pear Muffins Food

CHOCOLATE PEAR MUFFINS

Steps:

• Preheat the oven to 350°Prepare a 12 tin muffin tray with cooking spray. Using a mixer beat the eggs, sugars, oil, yogurt and vanilla making sure there are no lumps from the brown sugar.
• In a separate bowl, add in the flour, cocoa powder, salt, baking soda and baking powder until well mixed.
• Add the wet ingredients to the dry ingredients and mix until combined.Add in the pears after mixing. Fill each muffin tin with batter.
• Bake for 20 minutes then cool the muffins completely before removing from the tin. Serve or freeze for later.

PEAR MUFFINS

Steps:

• Preheat oven to 375°F Line a 12-cup muffin tin with baking cups.
• In a large bowl, whisk together flours, baking powder, salt, cinnamon and ginger.
• In a medium bowl, cream butter with brown sugar. Beat in eggs one by one, followed by yogurt. Pour egg mixture into flour mixture, stirring until just combined. Mixture will be thick. Add pears and stir just until well distributed.
• Fill muffin cups evenly with the mixture. Each cup should be quite full.
• Bake at 375F for 17-20 minutes, until a tester comes out clean.
• Cool on a wire rack. Serve warm or cold.

CAKEY CHOCOLATE PEAR MUFFINS

Steps:

• Cream butter and both sugars in a big bowl for about 5 minutes. Beat in each egg separately.
• In a nother bowl combine flour, baking powder and cocoa powder.
• Stir the dry ingredients into the wet carefully.
• Fold in pears and chocolate chips. The dough will be very cake like.
• Fill into prepared muffin tins and bake in the preheated oven at 190°C/375°F for about 20-30 minutes.

PEAR & COCONUT MUFFINS

Steps:

• Peel and dice the pears into small pieces, sprinkle with the lemon juice and place in a bowl with the egg & coconut milk. Mix these ingredients and set aside.
• In a separate bowl, sift the flour & baking powder and add the salt, sugar and cinnamon.
• Combine the wet ingredients with the dry ingredients, mixing as little as possible. You should have quite a wet batter.
• Pour into muffin tins/cases and bake at approx 180 degrees for 20 minutes, or until golden.
• Remove from oven and let cool on a wire rack.

CARDAMOM PEAR MUFFINS

Steps:

• Mix milk, margarine and egg in a medium bowl.
• Add flour, 1/3 cup sugar, baking powder and salt, mixing just until moistened.
• Gently mix in pears and orange zest.
• Spoon batter into 12 greased muffin cups; sprinkle with remaining sugar and cardamom.
• Bake at 400 until muffins are browned, about 20-25 minutes.
• Remove from pans and cool on wire racks.

PEACH & PEAR MUFFINS

Steps:

• Mix the first 4 ingredients in a large bowl. Make a well in the centre, and set aside.
• Mix the arrowroot powder and warm water in a medium bowl. When well combined, add the oil and rice milk.
• Mix the pear pieces into the dry ingredients. Add peach chunks and liquid ingredients, and using the largest spoon you can find, stir until just combined and there is no longer any dry flour to be seen.
• Spoon into prepared muffin pan.
• Bake at 375F for 28 minutes. Enjoy warm.

GLAZED PEAR MUFFINS ( WEIGHT WATCHERS)

Steps:

• Preheat oven to 375' and spray a muffin pan with a cooking spray.
• Core and chop the pears into tiny bite size pieces and place into a bowl.
• Add cinnamon, sugar and lemon juice to the bowl of pears. Stir and set aside.
• In a small bowl, whisk together sour cream, egg, 1 teaspoons vanilla extract and milk. Set aside.
• In a large bowl, sift together flour, salt, baking soda and baking powder.
• Make a well in center of the flour mixture and pour in the sour cream mixture and the fruit mixture, by adding in, in small batches. Mix until barely blended. Do not over beat!
• Drop by Tablespoons into prepared muffin tins. Fill 3/4 full.
• Bake for 30 to 35 minutes.
• Remove from oven and cool 5 minutes in the pan.
• Remove muffins from the tin and let cool completey before glazing the muffins.
• While they are cooling you can go ahead and make the glaze.
• In a bowl mix together powered sugar, ginger,.
• vanilla extract and water.
• Add another tsp of water if the glaze is to think.
• Spread a thin layer of glaze over each cooled muffin.

SPICED PEAR MUFFINS

Steps:

• Preheat oven to 400.
• Lightly spoon flours into dry measuring cups; level with a knife.
• Combine flours, baking powder, baking soda, and salt in a medium bowl; stir well with a whisk.
• Stir in chopped walnuts.
• Make a well in center of mixture.
• Combine brown sugar, cinnamon, ginger, oil, vanilla extract, yogurt and egg in a small bowl; add to the flour mixture, stirring just until moist.
• Fold in diced pear.
• Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar.
• Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center.
• Remove from pans immediately.
• Place on a wire rack.
• Serve either warm or eat room temperature.

BARTLETT PEAR MUFFINS

Steps:

• Preheat oven to 425 degrees, F. Sift together flour, sugar, baking powder and salt. Beat together milk, beaten egg, butter and lemon zest. Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.
• Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full. Bake at 425 degrees F for 20 to 25 minutes, until tops are browned. Remove from pan immediately, and serve warm.
• Tip: Bake in mini muffin pans and bake 425 degrees F for 15 minutes.

YUM! YUM! PEAR MUFFINS

Steps:

• In a large bowl combine Flour, sugar, Baking powder, baking soda, salt and nutmeg.
• Cut in butter.
• In separate bowl mix eggs, buttermilk, vanilla and pears.
• Stir into flour mixture until just moistened.
• Spoon into lined or greased muffin tins.
• Bake at 350 for 20 min, or until toothpick comes out clean.

PEAR UPSIDE-DOWN MUFFINS

Steps:

• grease nonstick muffin cups. line bottoms with parchment or waxed paper and set aside.
• Topping:.
• peel, core, and cut pears into 1/2 dice, place in a bowl. add sugar, raisins, and cinnamon, stir to mix.
• in skillet melt butter over medium heat, cook pear mixture, stirring, until pears are tender, about 5 minutes. divide amoug muffin cups and set aside.
• in bowl, whisk together flour, sugar, baking powder, baking soda, and salt. in separate bowl whisk buttermilk, butter, egg, and vanilla. add to dry ingredients and stir just until moistened. spoon over each muffin cup that has the pear mixture in.
• bake in centre of 375*F oven until toothpick inserted in centre comes out clean, about 20 minutes.
• let cool on rack for 10 minutes. invert onto baking sheet.
• serve topping side up.

PEAR MUFFINS

Steps:

• Put the rack in the middle of the oven. Preheat at 350°F Grease 12 muffin tins or use paper cup.
• Drain pears, reserve the juice and cut the pears in dice. You should have 3/4 cup of juice, if not add water to have 3/4 cup liquid.
• In a large bowl, mix dry ingredients. Set aside.
• In another bowl, mix honey and butter with a whisk. Incorporate the eggs, pear juice and pears. Pour on the dry ingredients and stir delicately with a fork just enough to wet the flour.
• Distribute the dough in the muffin tins. Sprinkle with almonds and put a dash of honey on top.
• Cook in oven for about 30 minutes or until a tooth-pick inserted in the middle comes out clean. Unmold and let cool on a rack.

PECAN PEAR MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CHOCOLATE & PEAR CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a deep, 20cm loose-bottomed round cake tin. Mix the sugar, flours, ground almonds, baking powder and spices in a big bowl. Mix together the chopped nuts. Set aside 2 heaped tbsp of them for decoration and stir the rest into the dry ingredients with the chopped chocolate or chips. Whisk together the melted butter, eggs and almond extract.
• Tip the butter mixture into the dry ingredients and stir thoroughly to combine, then fold in the diced pear. Scrape the mixture into the tin and bake for 45 mins, then cover with foil and bake for 20 mins more until a skewer poked in comes out clean. Cool in the tin overnight.
• For the icing, put the soured cream and chocolate chunks in a small pan. Heat very gently, stirring, until melted. Chill until spreadable (overnight is fine).
• Remove the cake from the tin, spread over the icing and scatter with the reserved nuts.

VANILLA PEAR MUFFINS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
• Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
• Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.