Pear And Granola Whole Wheat Muffins Recipes

VANILLA PEAR MUFFINS

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.

PEAR-AND-GRANOLA MUFFINS

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.

PEAR AND GRANOLA WHOLE WHEAT MUFFINS

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)

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).

WHOLE WHEAT BANANA PEAR MUFFINS

Steps:

• Heat oven to 375 degrees.
• In a large bowl mix the flour, baking powder, salt and spices.
• In a smaller bowl, melt coconut oil. Add honey, then eggs and mix well.
• Mix in mashed banana/milk mixture.
• Mix in diced pears.
• Line 6 extra large muffin cups with paper liners or spray with cooking spray.
• Fill each cup using up all of batter.
• Bake at 375 degrees for 15-20 minutes. Watch carefully towards end of cooking time.
• Cool on wire rack.