PERFECT PEAR MUFFINS
You can also use tart apples in these light-as-air muffins. The parchment paper cups are very easy but make them look wonderful and special enough for a party! Try serving them warm with some whipped cream cheese.
Provided by joyjoy77
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 34.7 g, Cholesterol 28.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 265.7 mg, Sugar 16.9 g
LOW FAT PEAR MUFFINS
According to about.com, these pear muffins are a delightful Fall treat. Cinnamon, ginger and nutmeg add a nice flavor. As always, these muffins are at their best warm from the oven, but they freeze well, too. I can't wait to try them on a crisp Autumn morning.
Provided by Kree6528
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups.
- Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.
- Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear.
- Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes.
BARTLETT PEAR MUFFINS
Small nuggets of ripe pear are a surprise in either bite-sized or regular muffins. Always use ripe pears!
Provided by SmHerndon
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees, F. Sift together flour, sugar, baking powder and salt. Beat together milk, beaten egg, butter and lemon zest. Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.
- Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full. Bake at 425 degrees F for 20 to 25 minutes, until tops are browned. Remove from pan immediately, and serve warm.
- Tip: Bake in mini muffin pans and bake 425 degrees F for 15 minutes.
Nutrition Facts : Calories 201.6, Fat 8.4, SaturatedFat 3.4, Cholesterol 30.6, Sodium 231.3, Carbohydrate 28.3, Fiber 1.3, Sugar 9.9, Protein 4.2
YUM! YUM! PEAR MUFFINS
I got the original recipe from taste of home but changed it to suit our tastes. A delicious Muffin! I think this is my favorite of all! I highly recommend using the nutmeg.
Provided by Elaniemay
Categories Quick Breads
Time 30m
Yield 16-20 muffins, 16-20 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine Flour, sugar, Baking powder, baking soda, salt and nutmeg.
- Cut in butter.
- In separate bowl mix eggs, buttermilk, vanilla and pears.
- Stir into flour mixture until just moistened.
- Spoon into lined or greased muffin tins.
- Bake at 350 for 20 min, or until toothpick comes out clean.
Nutrition Facts : Calories 173.4, Fat 6.5, SaturatedFat 3.9, Cholesterol 38.6, Sodium 198.8, Carbohydrate 26.3, Fiber 0.7, Sugar 13.8, Protein 2.6
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
PEACH & PEAR MUFFINS
This recipe was designed in answer to a request from my son for crocodile muffins. The pear skins are the crocodile skin, the peaches are the eyeballs and the butterscotch chips are the teeth. My version is wheat, egg, and (almost) dairy free, but feel free to switch it up and use eggs and milk if you prefer. I haven't found dairy free butterscotch chips, so you could leave them out of the recipe if you needed to. There is no added sugar in this recipe because the fruit and butterscotch are plenty sweet.
Provided by DiabeticMom
Categories Breakfast
Time 38m
Yield 6-12 muffins, depending on pan size, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 4 ingredients in a large bowl. Make a well in the centre, and set aside.
- Mix the arrowroot powder and warm water in a medium bowl. When well combined, add the oil and rice milk.
- Mix the pear pieces into the dry ingredients. Add peach chunks and liquid ingredients, and using the largest spoon you can find, stir until just combined and there is no longer any dry flour to be seen.
- Spoon into prepared muffin pan.
- Bake at 375F for 28 minutes. Enjoy warm.
Nutrition Facts : Calories 442.9, Fat 33.6, SaturatedFat 8.7, Sodium 590.8, Carbohydrate 37.1, Fiber 2.5, Sugar 25.9, Protein 0.9
PEAR PECAN MUFFINS
Make and share this Pear Pecan Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 45m
Yield 2 dozen
Number Of Ingredients 10
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.
BLUEBERRY PEAR MUFFINS
Make and share this Blueberry Pear Muffins recipe from Food.com.
Provided by lets.eat
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 2
Steps:
- Drain pears well; cut into 1/4 inch pieces and set aside.
- Prepare the muffin mix according to package directions, adding the pears with the blueberries.
- Spoon the batter into paper lined muffin cups (regular size), filling 3/4 full.
- Bake 400' 20-25 minutes or until tested done.
- Cool on wire rack.
Nutrition Facts : Calories 210.1, Fat 5.3, SaturatedFat 1.3, Sodium 289.5, Carbohydrate 37.8, Fiber 0.6, Sugar 3.4, Protein 2.7
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