Hazelnut Pear Muffins Food

HAZELNUT-PEAR MUFFINS

Steps:

• Preheat oven to 350 degrees. Line 16 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.
• Whisk together sugar, flours, baking soda,and 1/4 teaspoon salt in a large bowl. Whisktogether milk, yogurt, eggs, and orange zestand juice in a medium bowl. Fold milkmixture into flour mixture, then gently foldin pears until combined.
• Spoon batter into baking cups until eachis three-quarters full. Sprinkle with hazelnuts.Bake until a toothpick inserted into thecenter of each comes out clean, about 20 minutes.Transfer pans to wire racks, and letcool for 10 minutes. Turn out muffins ontoracks, and let cool completely.

PERFECT PEAR MUFFINS

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.

PEAR HAZELNUT LOAF, MINI-BUNDTS, OR MUFFINS

Steps:

• NOTE VARIOUS OVEN TEMPS FOR DIFFERENT PAN SIZES!
• Preheat oven to 400°F for muffins, mini loaves and mini Bundts. Or, 375°F for a 9x5 metal loaf pan. (Reduce oven temperature to 350F for Pyrex loaf pan).
• Coat pan(s) with cooking spray.
• Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
• Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined.
• Add pears and toasted hazelnuts. Stir just to combine; do not over mix.
• Transfer batter to the prepared pan(s). Top with additional hazelnuts, if desired.
• Bake until golden brown and a wooden skewer inserted into the center comes out clean,.
• NOTE BAKE TIMES FOR DIFFERENT PAN SIZES: .
• 22 to 25 minutes for muffins or mini Bundts,.
• 35 minutes for mini loaves baked at 400F,.
• 1 hour 10 minutes for a 9x5 metal loaf pan baked at 375F, or REDUCED to 350°F for Pyrex.
• Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack.
• Tips & Notes:.
• Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
• No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
• Pan Options: Each of these recipes will make 1 large loaf (9-by-5-inch pan), or 3 mini loaves (6-by-3-inch pan, 2-cup capacity), or 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake), or 12 muffins (standard 12-cup, 2 1/2-inch muffin pan).