Monday, December 27, 2010

Pear and Oatmeal Muffins

These, I think, are the best muffin recipe I have come up with so far. They are moist without being squishy and are firm enough to eat without too many crumbs. To top it all off, they are reasonably healthy enough for breakfast and also sweet enough for dessert. Try enjoying them warm with a small spread of Shatto unsalted butter. Yum!

Pear and Oatmeal Muffins
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup plus 1/3 cup whole wheat flour
  • 1 cup vanilla almond milk
  • 1/2 cup brown sugar
  • 1/3 cup applesauce
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups diced fresh Anjou pear (do not peel - about 1 large or two medium)
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
Preheat an oven to 400°. Line a muffin tin with If You Care Baking Cups (eco-friendly brand of unbleached parchment paper liners - I looove them! They peel off the muffins very easily :) or spray generously with non-hydrogenated cooking spray.

In a large bowl, mix together the oats, flours, brown sugar, baking soda, baking powder, cinnamon, cardamom, salt and walnuts. In a separate large bowl, mix together the almond milk, applesauce, eggs, ginger, vanilla extract and fresh pear. Slowly mix the wet ingredients into the dry ingredients until combined - be careful not to over mix or the muffins could be dense.

Carefully fill the lined muffin tin with batter using two spoons and immediately wiping off any batter that drips onto the top of the tin. Bake in the oven until they are golden brown and the centers feel springy to the touch - about 15-18 minutes.

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