PEAR CARDAMOM OATMEAL MUFFINS
These healthier pear oatmeal muffins are an easy make-ahead breakfast or snack. Packed with juicy pears, warm spices and whole grain oats, this muffin recipe is perfect for meal prep!
Provided by Marisa Moore
Categories Breakfast
Time 27m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 160 kcal, Carbohydrate 25 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 160 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
MAPLE PEAR OATMEAL MUFFINS
While browsing my cookbooks, I found this recipe from the Culinary Institute of America. Have not tried this yet but wanted to keep it here so that I don't forget it. Looks just yummy. (4 points)
Provided by justcallmetoni
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Prepare muffin cups with a light coating of cooking spray.
- Combine dry ingredients (flours, baking soda, baking powder, salt and cinnamon) together in a bowl.
- Core and dice the pears into small chunks. Combine the pears, buttermilk, maple syrup, oil, sugar, egg and all but 2 tablespoons of the oatmeal together in a second bowl. Let sit for 5 minutes.
- Combine the pecans and reserved oatmeal together to use as a topping for the muffins. Set aside.
- Combine the wet and dry ingredients together until just mixed. Spoon batter into muffin cups, filling 2/3s full. Sprinkle with the pecan/oatmeal mix. Bake 18 to 20 minutes until a toothpick inserted in the middle comes out clean. Cool 5 minutes and remove from pan.
- Serve warm or let the muffins finish cooling on a rack.
Nutrition Facts : Calories 215, Fat 5.3, SaturatedFat 0.6, Cholesterol 17.6, Sodium 243.4, Carbohydrate 38.6, Fiber 2.8, Sugar 16.2, Protein 4.5
PEAR-OATMEAL MUFFINS
Make and share this Pear-Oatmeal Muffins recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 28m
Yield 18 muffins
Number Of Ingredients 16
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 AND OATMEAL CRISP
Steps:
- Preheat the oven to 400 degrees F.
- Peel, core, and thickly slice the pears. Toss them with the 2 tablespoons sugar and the cranberries and turn them into a deep, buttered 2-quart baking dish. The fruit should be at least 2 1/2-inches deep in the pan; add more fruit, if necessary.
- For the topping, in a bowl, stir together the flour, oats, sugars, cinnamon, nutmeg, and salt. Drizzle in the melted butter tossing the ingredients with a fork to blend. Be careful not to over mix because you want a loose crumbly mixture, not a bound-together ball of topping. Sprinkle the topping over the pears.
- Bake for 30 minutes, until pears are tender and topping is browned. Serve warm with heavy cream or ice cream.
GINGERBREAD-PEAR MUFFINS
A beautiful combination of ginger, molasses, and pear makes these muffins moist and flavorful.
Provided by inspirepassion
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl. Beat eggs in a separate bowl; stir in buttermilk, molasses, and vegetable oil until smooth. Mix buttermilk mixture into flour mixture until batter is just moistened; fold in pears. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 34.7 g, Cholesterol 31.8 mg, Fat 5.9 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 283.5 mg, Sugar 17.9 g
PECAN PEAR MUFFINS
These muffins are delicious! Chock-full of pears, pecans and down-home goodness, the moist sweet treats are terrific with a glass of cold milk or a steaming cup of coffee. -Laura Ward, Las Vegas, Nevada
Provided by Taste of Home
Time 50m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 259 calories, Fat 13g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 160mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.
BREAKFAST OATMEAL MUFFINS
When we were farming and raising our three children-now all grown-oatmeal was the "main course" for breakfast many mornings. Often, I'd end up with a cup or so of it left over. So I was glad when my sister-in-law, a war bride from England, asked if I'd like to give her recipe for oatmeal muffins a try! They're so nice to have with a cup of coffee if someone stops in to visit. They freeze well, too, and keep moist...I take them to our church bake sales. These days, I also have half a dozen grandchildren to make my muffins for.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done.
Nutrition Facts :
GINGER PEAR MUFFINS
Pieces of juicy pear inside and a crispy oat bran mixture on top make this tender muffin recipe good for breakfast or even dessert.
Provided by CJ
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray.
- Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl; form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened; fold in pear and walnuts. Fill prepared muffin cups with batter.
- Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 19.1 g, Cholesterol 15.8 mg, Fat 8.7 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 125.1 mg, Sugar 5.1 g
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