Friday, December 7, 2012

Yummy, Healthy Pear Muffins

I had been given several bags of pears, nice Bartletts, juicy, ripe, ready to So, what can we do with so many pears today? I don't care for canned fruit, so for me that is not even an option. We ate some. Shared a lot! Then started with muffins, maybe tomorrow it will be quick bread.
Ingredients:                                                 Makes 18 muffins
1 cup white flour (I used spelt for both)
1 cup whole grain flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 large eggs
1/3 cup real maple syrup (if you don't use real syrup then honey or any sugar will do)
1/3 cup packed brown sugar
12 cup plain yogurt or sour cream
1 teaspoon vanilla extract
1 cup ripe pear, peeled, chopped (2-3 pears)
1 teaspoon lemon juice (optional)
Preheat the oven to 350F.
Lightly grease a muffin pan.
In a small bowl, combine the pear with the lemon juice to keep it from turning brown. If you work quickly then it won't oxidize before being added and you can skip the lemon juice.
In a large mixing bowl, combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
Make a well in the center and add the eggs, syrup, brown sugar, yogurt, and vanilla. Stir gently to combine. Add the pears, folding gently to incorporate.
Fill the prepared pan 2/3 full in each muffin cup.
Bake for 20-22 minutes. They are done when a toothpick inserted comes out clean.
These were so good with a schmear of cream cheese! Or skip the added calories and eat them plain, good either way!

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