Pear A Dise Muffins Food

PEAR-A-DISE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter 15 muffin cups, or line with paper liner cups.
• Mix together flours, soda, baking powder, salt, cinnamon, and nutmeg. Stir pears lightly into dry ingredients.
• In a large bowl, combine yogurt, oil, honey, and egg. Mix in flour mixture until just combined. Spoon into muffin cups.
• Bake for 20 to 25 minutes, or until done.

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.

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

RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

PEACH MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, milk, and butter. Stir wet ingredients into dry ingredients, until just combined. Fold in peaches.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Top each with a slice of peach and sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 22 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

PEAR-OATMEAL MUFFINS

Steps:

• Preheat oven to 400°.
• Combine 1/2 cup oats, flour, and next 6 ingredients (flour through allspice) in a large bowl.
• Stir in pear, and make a well in center of mixture. Combine buttermilk and next 5 ingredients (buttermilk through egg), and stir well with a whisk. Add to flour mixture, stirring just until moist.
• Spoon batter into 18 muffin cups coated with cooking spray; sprinkle 1/2 cup oats evenly over batter.
• Bake at 400° for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.

PEAR & TOFFEE MUFFINS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Line a 12-hole deep muffin tin with paper cases. Tip the flour, baking powder, cinnamon and a pinch of salt into a large bowl, then stir in the sugar. Mix together the milk, eggs and melted butter in a large jug and pour into the dry mix all at once, along with the pears and a third of the toffee pieces. Stir briefly until just beginning to combine - the batter should still be quite lumpy and have streaks of flour.
• Divide the mixture between the cases, then sprinkle with the remaining toffee and the flaked almonds. Bake for 25-30 mins until the muffins are risen, golden and feel firm when pressed (the molten toffee will be extremely hot so be careful not to touch it). Remove from the tin to a wire rack to cool.

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.