Peardateandcreamcheesemuffins Recipes
PEAR, DATE AND CREAM CHEESE MUFFINS
Make and share this Pear, Date and Cream Cheese Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 55m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 11
Steps:
- With the rack in the middle position, preheat the oven to 350°F Line 8 muffins cups with paper or silicone liners.
- Cream cheese filling:.
- In a bowl, whisk together the cream cheese and honey. Set aside.
- Muffins:.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and beat until smooth.
- With a wooden spoon, stir in the dry ingredients, alternating with the milk. Stir only until the flour is moistened. Add the pear and dates.
- Spoon the batter into the muffin cups. Using the backside of a spoon, make a hole in the centre of each muffin and fill with 1 tablespoon of the cream cheese mixture.
- Bake until a toothpick inserted in the centre of a muffin but without touching the filling comes out clean, about 35 minutes.
- Remove the muffins from the pan, place on a cake rack, cover with a clean tea towel and let cool.
Nutrition Facts : Calories 398.1, Fat 16, SaturatedFat 9.8, Cholesterol 68.7, Sodium 192.8, Carbohydrate 59.3, Fiber 2.4, Sugar 32.2, Protein 6.6
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
PEAR, DATE AND HAZELNUT LOAF
Recipe from Bill Granger from the Sydney Morning Herald. I haven't made this yet but a Bill recipe can't be wrong!
Provided by Chickee
Categories Quick Breads
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Put the oats in a bowl, pour in the milk and soak for 30 minutes.
- Preheat the oven to 180°C Lightly grease and line a 21 x 10cm loaf tin with baking paper.
- Sift the flour and baking powder into a bowl and stir in the oats, dried fruit, sugar, cinnamon, honey, egg and hazelnuts. Mix until combined.
- Spoon the mixture into tin, level the top and sprinkle with the extra hazelnuts. Bake for 45 minutes or until the loaf is golden and cooked through when tested with a skewer. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
- Makes approximately 12 slices.
Nutrition Facts : Calories 206.3, Fat 3.9, SaturatedFat 0.9, Cholesterol 18.9, Sodium 304.9, Carbohydrate 39.7, Fiber 2.4, Sugar 18.9, Protein 4.7
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