PEAR AND GRANOLA MUFFINS (GORDON RAMSAY)
Steps:
- Preheat oven to 350 degrees F. Spray a jumbo muffin pan* with cooking spray.
- In a large mixing bowl, microwave butter until melted (about 20 seconds). Add brown sugar, eggs, and milk and mix until well combined.
- Add flour, baking powder, salt, and cinnamon to bowl. Gently, mix everything together until you can no longer see streaks of flour.
- To the bowl, add pears and 1/4 cup of granola. Mix until just combined.
- Fill muffin cavities 2/3rds of the way full. Sprinkle the remaining 1/2 cup of granola on the top of the muffins.
- Bake muffins for 25-28 minutes. Muffins will be done when a toothpick inserted in the middle of the muffin comes out with just a few crumbs sticking to the toothpick. Allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 372 kcal, ServingSize 1 serving
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 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).
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
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.
VANILLA-PEAR MUFFINS
Bartletts are excellent for this but others will do also. Pick pears that are slightly underripe.
Provided by TerryWilson
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 14
Number Of Ingredients 16
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.
Nutrition Facts : Calories 294.1 calories, Carbohydrate 36.2 g, Cholesterol 27.1 mg, Fat 15.4 g, Fiber 3.4 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 222.8 mg, Sugar 17.3 g
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
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