Cinnamon Pear Muffins Food

PEAR MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Puree pears. Add lemon juice to pears. Set aside.
• Mix oil, white sugar, brown sugar, eggs, and vanilla.
• Stir in pureed pears.
• In a separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
• Add dry ingredients to wet ingredients. Mix only until combined. Stir in walnuts if desired.
• Scoop into muffin tins.
• In a food processor mix topping ingredients together. If you don't have a food processor cut butter in using two knives or with a pastry cutter.
• Sprinkle topping mixture over muffins.
• Bake for 18-20 minutes. Muffins are done when they spring back when they're lightly touched. Cool in muffin tins for 5 minutes, then move to a wire cooling rack.

PEAR & GINGER MUFFINS

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.

CINNAMON PEAR MUFFINS

Steps:

• 1. Preheat oven to 375 degrees. Spray a large 6 cup muffin pan with baking spray.
• 2. In medium bowl, mix together flour, sugar, salt and baking powder. In a small bowl , lightly mix together, oil, egg and milk, add to flour mixture to incorporate. Fold in chopped pear and cinnamon.
• 3. Spoon evenly into prepared muffin cups, and sprinkle with additional cinnamon and sugar, to taste.
• 4. Bake for 22 minutes, or until when toothpick inserted comes out clean and muffins are golden.
• 5. Cool in pan about 10 minutes. Serve warm or room temperature.

PEAR CARDAMOM OATMEAL MUFFINS

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.

DELICIOUS AND EASY PEAR MUFFINS

Steps:

• Preheat oven to 425°F. Grease a muffin tin and set aside.
• Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Add chopped pears to dry ingredients and toss to coat. Set aside.
• In a separate bowl combine eggs, honey, coconut oil, yogurt, and vanilla.
• Pour dry ingredients in with wet and stir until just combined.
• Evenly divide into medium sized muffin tin. Should fill each cavity to the top.
• For the crumb topping: combine flour, sugar and cinnamon. Add cold butter and combine until fine crumbs. Add pecans.
• Evenly divide crumb topping between muffins, if using.
• Bake at 425° for 5 minutes.
• Turn oven down to 350°F and continue baking for 11 minutes.
• Muffins should be slightly browned and toothpick comes out clean.
• Let cool in pan 5 minutes before removing to a cooling rack.

HARVEST SPICE MUFFINS (APPLE-PEAR SPICE MUFFINS)

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!

PEAR MUFFINS

Steps:

• Preheat the oven to 200 degrees Celcius
• Prep a muffin tin, either grease, or line with muffin liners. I use a silicone muffin tray so it is non-stick and doesn't require greasing
• This is a 2 bowl recipe, so grab one large and one medium mixing bowl
• Add the dry ingredients to the large mixing bowl (flours, baking powder, cinnamon, brown sugar)
• Use a fork or whisk to combine the dry ingredients
• Whisk the wet ingredients In the second bowl (milk, oil, eggs, vanilla)
• Pour the wet ingredients into the dry ingredients, mix with a wooden spoon to just combine
• Stir through the diced pear, being careful not to over mix the batter
• Portion batter into 12 muffin cups
• Place muffin tray in the hot oven, reduce temperature to 180 degrees and bake for approximately 20 minutes

PEAR AND WALNUT MUFFINS

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.