PEAR AND GRANOLA MUFFINS (GORDON RAMSAY)
Steps:
- Preheat oven to 350 degrees F. Spray a jumbo muffin pan* with cooking spray.
- In a large mixing bowl, microwave butter until melted (about 20 seconds). Add brown sugar, eggs, and milk and mix until well combined.
- Add flour, baking powder, salt, and cinnamon to bowl. Gently, mix everything together until you can no longer see streaks of flour.
- To the bowl, add pears and 1/4 cup of granola. Mix until just combined.
- Fill muffin cavities 2/3rds of the way full. Sprinkle the remaining 1/2 cup of granola on the top of the muffins.
- Bake muffins for 25-28 minutes. Muffins will be done when a toothpick inserted in the middle of the muffin comes out with just a few crumbs sticking to the toothpick. Allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 372 kcal, ServingSize 1 serving
PEAR-AND-GRANOLA MUFFINS
The crunchy topping is a perfect foil to the soft and juicy pears inside. Enjoy these muffins for breakfast or anytime you feel like a snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and pears.
- Make Granola Crisp Topping: In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.
- Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.
Nutrition Facts : Calories 276 g, Fat 8 g, Fiber 2 g, Protein 5 g
PEAR AND GRANOLA WHOLE WHEAT MUFFINS
Categories Bread Egg Breakfast Bake Vegetarian Kid-Friendly Back to School Pear Healthy Bon Appétit Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line ten 1/3-cup muffin cups with foil muffin papers. Whisk first 5 ingredients in large bowl to blend. Stir both flours and sugar in medium bowl until no sugar lumps remain. Mix in granola, baking powder, nutmeg and salt. Add pear; toss to coat. Stir flour mixture into egg mixture just to blend (batter will be thick). Divide among prepared muffin cups, mounding in center.
- Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack and cool.
PEAR & GINGER MUFFINS
A fruity and zingy twist to a classic, perfect with a cup of coffee
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Supper, Treat
Time 55m
Yield Makes 9 muffins
Number Of Ingredients 10
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.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.43 milligram of sodium
PEAR AND GRANOLA MUFFIN (P90X)
East to make ahead and freeze...Just pop them in the microwave for a short time and breakfast is served!
Provided by Snezyla21
Categories Beverages
Time 35m
Yield 10 Muffins, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Whisk together the first 5 ingredients in a large bowl to blend.
- Stir both flours and sugar in medium bowl until no sugar lumps remain.
- Mix in granola, baking powder, nutmeg and salt.
- Add pear; toss to coat.
- Stir flour mixture into egg mixture until blended
- Divide among 10 muffin cups.
- Bake until golden brown and tester inserted into center comes out clean (about 20 minutes).
PEAR AND GRANOLA MUFFIN
Here is another recipe from the P90X cookbook that is my husband's current diet regiment. I love how you can taste the little bits of pears in the muffin and they are also light in texture. It is a wonnderful recipe with only 2 TBSP of vegetable oil makes them very healthy too. They are a very beautiful muffin too. Enjoy.
Provided by Kimberly Biegacki
Categories Muffins
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Whisk together first five ingredients in large bowl to blend. In another bowl, mix both flours and sugar till no lumps remain. Next, mix in the granola, baking powder, nutmeg, and salt. Add pear; toss to coat.
- 2. Now stir your flour mixture into the egg mixture until blended (batter will be thick).
- 3. Divide among 10 well greased muffin cups.
- 4. Bake until golden brown and tester inserted into center comes out clean (about 20 minutes). Transfer muffins to a rack and let cool.
- 5. Wow what a pretty muffin! Here's a look inside. Look at the little chopped pears and peak of granola in there. Nutritional info: 227 calories, 5 gram total fat, (19% calories from fat), 5 grams protein, 43 gram carbohydrates, 0 mg cholesterol, 284 mg sodium.
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