Spiced Pear Muffins Food

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.

SPICED PEAR MUFFINS

Steps:

• 1. Preheat oven to 350, and spray muffin cups, or you can line them.
• 2. In a large mixing bowl combine all dry ingredients and give it a good whisk.
• 3. In another bowl, whisk together the buttermilk, oil, eggs, vanilla, and almond extracts. Pour the wet ingredients over the dry ingredients and mix just until combined. Gently fold in pears. The less stirring the better, muffins are horrible if they're over mixed.
• 4. I use a 1/4 measuring cup to fill my muffin cups with, and I end up with 2 dozen. Sprinkle about 1/4 tsp of raw sugar on the tops of the muffins. Bake for 25 minutes, until the tops are golden brown and spring back when you touch them.
• 5. Once the muffins are cooled they can be stored in an airtight container for up to 2-3 days, if they last!

SPICED PEAR OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line a regular size muffin tin with paper liners.
• In a large bowl, mix together the brown sugar, flour, oats, cinnamon, nutmeg and ground ginger.
• Add melted butter to a separate large bowl. Whisk in eggs and milk.
• Stir in dry ingredient mixture until just combined. Fold in chopped pears.
• Spoon batter into lined muffin tin, filling each cavity about 3/4 full.
• In a small bowl, combine cinnamon and sugar for the topping. Sprinkle the cinnamon sugar evenly over the batter in each cavity.
• Bake for 18-20 minutes or until a toothpick comes out clean.
• Allow muffins to cool in the pan for about 20 minutes and then enjoy!

HARVEST SPICE MUFFINS (APPLE-PEAR SPICE MUFFINS)

Steps:

• Whisk together eggs, milk, and oil until completely blended.
• Stir in diced fruit.
• Combine remaining ingredients in separate bowl.
• Add dry to wet ingredients and stir just until blended.
• Let batter sit for 15-20 minutes: this is optional, but I think it makes the muffins rise higher. (You could also let the batter sit after you divide it into the muffin cups, instead of before.).
• Divide batter between 20 greased muffin cups and bake at 400 for 20-25 minutes, until golden brown on top.
• Serve warm with a drizzle of honey!

SPICED PEAR MUFFINS

Steps:

• Preheat oven to 400.
• Lightly spoon flours into dry measuring cups; level with a knife.
• Combine flours, baking powder, baking soda, and salt in a medium bowl; stir well with a whisk.
• Stir in chopped walnuts.
• Make a well in center of mixture.
• Combine brown sugar, cinnamon, ginger, oil, vanilla extract, yogurt and egg in a small bowl; add to the flour mixture, stirring just until moist.
• Fold in diced pear.
• Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar.
• Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center.
• Remove from pans immediately.
• Place on a wire rack.
• Serve either warm or eat room temperature.