Cinnamon Pear Muffins
Yield: 12 muffins
Ingredients:
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 large eggs
- ½ cup unsweetened applesauce
- ½ cup low-fat milk
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- ½ cup quick oatmeal
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¾ teaspoon salt
- 2 medium pears
Directions:
- Wash hands with warm water and soap.
- Preheat oven to 400 degrees F. Line a 12-cup muffin tin with liners.
- In a mixing bowl, beat sugars and butter until creamy.
- Crack eggs into a small bowl. Wash hands with warm water and soap. Add eggs, applesauce, milk and vanilla to the sugar mixture. Mix until smooth.
- In a medium bowl, mix together the dry ingredients. Add dry ingredients to the sugar mixture and stir until just combined.
- Rinse pears with cool, clean water. Core and finely dice pears. Gently fold pears into the batter.
- Fill muffin cups ¾ full. Bake 15-20 minutes, until a toothpick inserted into the center comes out clean. Do not over bake.
- Let muffins cool a few minutes then, transfer to a wire rack to cool. Muffins can be stored in an airtight container, at room temperature for 2 to 3 days, or frozen for up to 3 months.
Nutrition Information:
Nutrition Software Used:
Esha Food Processor