Pear Cardamom Oatmeal Muffins Food

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.

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.

CARDAMOM PEAR STREUSEL MUFFINS

Steps:

• In small bowl, mix together flour, sugar, and cardamom.
• Use a pastry cutter or two forks to cut in 2 tablespoons butter until the mixture resembles coarse crumbs.
• Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
• In a large bowl, combine flour, sugar, baking powder and cardamom. Make a well in center of flour mixture; set aside.
• In another bowl, combine eggs, milk, melted butter, vanilla pears. Add egg mixture all at once to the flour mixture.
• Stir just until moistened (batter should be lumpy.)
• Divide batter between 12 prepared muffin cups, filling each to almost full. Sprinkle streusel topping over muffin batter in cups.
• Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
• Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

PEAR CARDAMOM MUFFIN

Steps:

• Preheat oven to 350°F/177°C. Grease a standard muffin tin and set aside.
• In a medium bowl, whisk together yogurt, coconut oil, eggs, vanilla, and orange zest. Set aside.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, cardamom, and salt. Fold the wet ingredients into the dry ingredients just until completely combined. Fold in diced pear.
• Fill the tins 2/3 full. Place small slices of extra pear on each muffin and sprinkle turbinado sugar on top.
• Bake for 14-16 minutes. Remove and cool completely.

CARDAMOM PEAR MUFFINS

Steps:

• Mix milk, margarine and egg in a medium bowl.
• Add flour, 1/3 cup sugar, baking powder and salt, mixing just until moistened.
• Gently mix in pears and orange zest.
• Spoon batter into 12 greased muffin cups; sprinkle with remaining sugar and cardamom.
• Bake at 400 until muffins are browned, about 20-25 minutes.
• Remove from pans and cool on wire racks.

SPICED PEAR MUFFINS

Steps:

• In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, yogurt, oil and molasses until smooth. Stir into dry ingredients just until moistened. Fold in pears, raisins and walnuts. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 400° for 10-12 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve warm.