CRANBERRY PEAR MUFFINS
Make and share this Cranberry Pear Muffins recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- In large mixing bowl, stir together flour, brown sugar, baking powder, baking soda,salt and the 1 teaspoon cinnamon. Set aside.
- Drain pears, reserving liquid. Place pears, corn flakes cereal, egg whites, oil, and 3/4 cup of the pear liquid in food processor bowl. Using metal blade, process mixture about 30 seconds or until smooth. Add pear mixture and cherries to flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
- Bake at 400° F about 20 minutes or until golden brown. Remove from pan and drizzle with mixture of powdered sugar, 5 teaspoons of pear liquid or water and the remaining 1/2 teaspoon cinnamon. Serve warm or cold.
Nutrition Facts : Calories 212.4, Fat 2.6, SaturatedFat 0.3, Sodium 277.3, Carbohydrate 45.5, Fiber 2.1, Sugar 23.4, Protein 3.3
FROM THE PANTRY: VEGAN PEAR, CRANBERRY AND PECAN MUFFINS
You have no eggs or milk of any kind, and your pantry is bare, so baking is out of the question, right? Wrong! These clever muffins use cornstarch instead of eggs and canned-fruit syrup in place of milk. Use whatever nut or dried fruit you have on hand and canned peaches if you don't have pears. No trip to the store for provisions necessary!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners, and spray with cooking spray.
- Spread the pecans out on a rimmed baking sheet, and bake until toasted and golden, 8 to 10 minutes. Let cool, and roughly chop.
- Whisk together the flour, cornstarch, baking powder, cinnamon, ginger and salt in a large bowl.
- Chop the pears into 1/2-inch pieces, and set aside. Pour the syrup into a liquid measuring cup. Pour off any excess syrup, or add water if needed, to make 3/4 cup.
- Whisk together the syrup, oil, granulated sugar and vanilla in medium bowl. Pour the mixture into the flour mixture, and add the pears, pecans and 1/4 cup of the cranberries. Gently fold the mixture together until almost completely combined (it's OK if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups, and press some of the remaining 1/4 cup cranberries into the top of each. Bake until lightly golden and the muffins bounce back when pressed in the center, 25 to 30 minutes. Let cool for a few minutes in the tin, then remove and let cool completely on a rack. Dust with confectioners' sugar before serving.
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