VANILLA PEAR MUFFINS
Vanilla and pear are a flavor-match made in heaven. Tender, light, and moist, and with the added goodness of whole wheat flour, these sweet vanilla pear muffins are great for breakfast or a snack. Store in an airtight container in the refrigerator for up to 3 days. These muffins do not freeze well.
Provided by Alberta Rose
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
- Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
- Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 28.2 g, Cholesterol 16 mg, Fat 13.4 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 171.2 mg, Sugar 15.6 g
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 & GINGER MUFFINS
A fruity and zingy twist to a classic, perfect with a cup of coffee
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Supper, Treat
Time 55m
Yield Makes 9 muffins
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.
- Place the butter and sugar in a bowl, then beat until light and fluffy. Gradually beat in the eggs, then stir in the pears, stem ginger and lemon zest.
- Mix the milk into the yogurt. Mix the flour with the ginger. Stir a little of the milk mixture into the butter mixture, then stir a little of the flour into the mixture. Repeat until all the ingredients are used up, being careful not to over-mix.
- Divide the mixture between the muffin tins, filling to the top. Bake for 40 mins until golden. Serve warm.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.43 milligram of sodium
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.
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