Pear Date And Cream Cheese Muffins Food

PEAR, DATE AND CREAM CHEESE MUFFINS

Steps:

• With the rack in the middle position, preheat the oven to 350°F Line 8 muffins cups with paper or silicone liners.
• Cream cheese filling:.
• In a bowl, whisk together the cream cheese and honey. Set aside.
• Muffins:.
• In a bowl, combine the flour, baking powder and salt. Set aside.
• In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and beat until smooth.
• With a wooden spoon, stir in the dry ingredients, alternating with the milk. Stir only until the flour is moistened. Add the pear and dates.
• Spoon the batter into the muffin cups. Using the backside of a spoon, make a hole in the centre of each muffin and fill with 1 tablespoon of the cream cheese mixture.
• Bake until a toothpick inserted in the centre of a muffin but without touching the filling comes out clean, about 35 minutes.
• Remove the muffins from the pan, place on a cake rack, cover with a clean tea towel and let cool.

MAKE-AHEAD FRENCH TOAST-PEAR MUFFINS

Steps:

• Beat cream cheese spread, eggs and syrup in medium bowl with mixer until blended. Gradually add milk, mixing well after each addition.
• Toss bread cubes with pears and bacon in large bowl. Add 1/2 cup egg mixture; mix lightly. Spoon into 12 muffin pan cups sprayed with cooking spray; top with remaining egg mixture.
• Refrigerate overnight.
• Heat oven to 350°F. Bake muffins 15 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; sprinkle with sugar. Serve warm.

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.