YOGURT, BANANA, AND PEAR MUFFINS
Easy, healthy muffins the kids love for snack and for us they are tasty, low fat, and the ground flax seeds make them fiber rich! What else can you ask for!
Provided by Danielle
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
- Sift all-purpose flour, whole wheat flour, ground flax seeds, baking soda, baking powder, and salt together in a large bowl.
- Combine bananas, white sugar, brown sugar, and margarine in a separate bowl; beat with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in vanilla yogurt gradually. Beat in flour mixture until well blended. Fold pear into the batter.
- Fill muffin cups 1/3 of the way with batter.
- Bake in the preheated oven until tops are browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer to a cooling rack to cool.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 25.6 g, Cholesterol 23.8 mg, Fat 5.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 146.3 mg, Sugar 16.2 g
PEAR AND GRANOLA MUFFIN
Here is another recipe from the P90X cookbook that is my husband's current diet regiment. I love how you can taste the little bits of pears in the muffin and they are also light in texture. It is a wonnderful recipe with only 2 TBSP of vegetable oil makes them very healthy too. They are a very beautiful muffin too. Enjoy.
Provided by Kimberly Biegacki
Categories Muffins
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Whisk together first five ingredients in large bowl to blend. In another bowl, mix both flours and sugar till no lumps remain. Next, mix in the granola, baking powder, nutmeg, and salt. Add pear; toss to coat.
- 2. Now stir your flour mixture into the egg mixture until blended (batter will be thick).
- 3. Divide among 10 well greased muffin cups.
- 4. Bake until golden brown and tester inserted into center comes out clean (about 20 minutes). Transfer muffins to a rack and let cool.
- 5. Wow what a pretty muffin! Here's a look inside. Look at the little chopped pears and peak of granola in there. Nutritional info: 227 calories, 5 gram total fat, (19% calories from fat), 5 grams protein, 43 gram carbohydrates, 0 mg cholesterol, 284 mg sodium.
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
PEAR-AND-GRANOLA MUFFINS
The crunchy topping is a perfect foil to the soft and juicy pears inside. Enjoy these muffins for breakfast or anytime you feel like a snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and pears.
- Make Granola Crisp Topping: In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.
- Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.
Nutrition Facts : Calories 276 g, Fat 8 g, Fiber 2 g, Protein 5 g
GRANOLA MUFFINS
Great muffin to make for breakfast or anytime. SUPER easy and the kids love it!! I tweaked another recipe that I found posted here...omitting some fat and adding a few other ingredients. They freeze well, too. I used Quaker Natural Granola with Oats, Honey & Raisins because that is what I had on hand. The slivered almonds are really yummy in the muffins. And, I also 'made' my own buttermilk by adding 3 tablespoons of lemon juice to regular skim milk before combining the wet ingredients.
Provided by family5chef
Categories Quick Breads
Time 35m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line 36 muffin tins with paper liners or spray with non-stick spray.
- Combine the flour, baking soda, salt and cinnamon in a large bowl.
- In another bowl, whisk together the buttermilk, eggs, sugar, oil and mayonnaise. Pour this into the dry ingredients and and mix lightly to combine.
- Fold in granola and cranberries (or 1/2 cup more raisins) until evenly distributed in batter.
- Divide batter among the 36 muffin cups, filling almost to the top.
- Bake for 20 minutes or until golden brown. Let cool a bit on a wire rack before serving.
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
PEAR AND GRANOLA WHOLE WHEAT MUFFINS
Categories Bread Egg Breakfast Bake Vegetarian Kid-Friendly Back to School Pear Healthy Bon Appétit Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line ten 1/3-cup muffin cups with foil muffin papers. Whisk first 5 ingredients in large bowl to blend. Stir both flours and sugar in medium bowl until no sugar lumps remain. Mix in granola, baking powder, nutmeg and salt. Add pear; toss to coat. Stir flour mixture into egg mixture just to blend (batter will be thick). Divide among prepared muffin cups, mounding in center.
- Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack and cool.
PEAR AND GRANOLA MUFFIN (P90X)
East to make ahead and freeze...Just pop them in the microwave for a short time and breakfast is served!
Provided by Snezyla21
Categories Beverages
Time 35m
Yield 10 Muffins, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Whisk together the first 5 ingredients in a large bowl to blend.
- Stir both flours and sugar in medium bowl until no sugar lumps remain.
- Mix in granola, baking powder, nutmeg and salt.
- Add pear; toss to coat.
- Stir flour mixture into egg mixture until blended
- Divide among 10 muffin cups.
- Bake until golden brown and tester inserted into center comes out clean (about 20 minutes).
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