Vanilla Pear Muffins Food

VANILLA-PEAR MUFFINS

Steps:

• Preheat oven to 350 F (180 C). Grease a large 6-cup muffin pan or regular 12-cup muffin pan with butter.
• To make topping, combine the sugar, walnuts, and cinnamon in a small bowl. Set aside.
• To make the muffins, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
• In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended.
• Add the dry ingredients to the wet ingredients, stirring just until evenly moistened. The batter will be slightly lumpy.
• Using a large silicone spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes. Take care not to break up the fruit or overmix.
• Spoon the batter into the prepared muffin cups, filling them level with the rim. Sprinkle the muffins with the topping, dividing it evenly. Bake until golden, dry, and springy to the touch, 20-25 minutes. A wooden skewer inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Turn out the muffins. Serve warm or at room temperature, with butter.

VANILLA PEAR MUFFINS

Steps:

• Preheat oven to 350°.
• Grease 14 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
• Topping--stir together the sugar, walnuts, and cinnamon in a small bowl; set aside.
• Muffins--in a bowl, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
• In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended.
• Add the dry ingredients, stirring just until evenly moistened.
• The batter will be slightly lumpy.
• Using a large rubber spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes.
• Take care not to break up the fruit; no not overmix.
• Spoon the batter into each muffin cup, filling it level with the rim.
• Sprinkle the muffins with the topping, dividing it evenly.
• Bake until golden, dry, and springy to the touch, 20-25 minutes.
• A pick inserted into the center of a muffin should come out clean.
• Transfer the pans to a wire rack and let cool for 5 minutes.
• Unmold the muffins; serve them warm or at room temperature, with butter.

VANILLA-PEAR MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 14 muffin cups.
• Whisk flour, 1/2 cup sugar, baking powder, 2 teaspoons cinnamon, nutmeg, baking soda, and salt together in a large bowl.
• Whisk buttermilk, oil, eggs, and vanilla extract in a separate bowl. Pour in flour mixture; mix just until moistened. Fold pears and chopped walnuts into the batter with a few quick strokes.
• Spoon batter into the muffin cups, filling them to the top.
• Mix 3 tablespoons sugar, ground walnuts, and 1/2 teaspoon cinnamon together in a small bowl to make topping. Sprinkle topping evenly over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place muffin tins on a wire rack; cool for 5 minutes before removing muffins.

VANILLA MUFFINS

Steps:

• Preheat oven to 400°F Grease muffin tins and place empty tins in heated oven for 3 minutes. Scoop batter into hot tins. Sounded strange to me, but it works great! I use olive oil Pam and it smoked like crazy. I thought for sure it would taste weird, not at all. They fell right out of the tin.
• Beat sugar and eggs together.
• Melt butter.
• Add butter and vanilla.
• Combine flour and baking powder. Add alternately with milk. Mix just until combined. I would mix by hand, not mixer or they will be tough and chewy.
• Fill tins 2/3 full.
• Bake time depends upon size tins used. Minis take 10-12 minutes. Regular size take 15-18 minutes. Can bake a little longer for darker color.

PECAN PEAR MUFFINS

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.

PEAR PECAN MUFFINS

Steps:

• In a bowl, mix together the first 5 ingredients.
• In a second bowl, mix together eggs, oil, and vanilla.
• Make a well in the dry ingredients; pour liquid ingredients into center of well; stir until dry ingredients are just moistened.
• Fold in the pears and pecans.
• Fill paper lined muffin cups two-third full.
• Bake at 350 degrees for 25-30 minutes or until test done.
• Cool for 5 minutes before removing from pan to wire rack to complete cooling.

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.

PEAR BRAN MUFFINS

Steps:

• Combine bran cereal, pears, and skim milk. Let stand for 5 minutes.
• Mix together flour, sugar, and baking powder.
• Add oil or applesauce and egg or egg substitue to the pear mixture.
• Stir in dry ingredients just until moistened.
• Fill greased muffin tins 3/4 full. May sprinkle with mixture of cinnamon and sugar before baking.
• Bake at 400 degrees 18 to 20 minutes.