Enjoy Pear-fect Muffins Tomorrow Morning Celebrate the flavors of autumn with a breakfast treat featuring sweet
pears and tart cranberries. Our muffins, which call for oats and
whole-wheat flour, provide more fiber, vitamins, minerals and
cancer-fighting phytochemicals than those made with refined flour
alone. The addition of pumpkin and sunflower seeds adds an unexpected
crunch and provides heart-healthy fat. Just a hint of sweet cinnamon
and brown sugar round out the flavors, making these tasty treats a
great way to greet the morning.
Pear and Cranberry Muffins
Canola oil spray
1/2 cup unbleached all-purpose flour
1/2 cup whole-wheat pastry flour
1/2 cup plus 1 Tbsp. quick-cooking oats, divided
1/2 cup plus 1 Tbsp. firmly packed dark brown sugar, divided
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. allspice
1 tsp. ground cinnamon
1/2 cup low fat milk
4 tsp. unsalted butter, melted
1 tsp. vanilla extract
1 large egg, lightly beaten
4 canned pear halves (not in syrup), drained and diced*
1/4 cup dried unsweetened cranberries
1 Tbsp. roasted pumpkin seeds
1 Tbsp. roasted sunflower seeds
Preheat oven to 400 degrees. Line muffin tin with eight 2-inch cups
with paper liners and coat them with cooking spray. Set aside.
mixing bowl, whisk together flours, 1/2 cup oats, 1/2 cup sugar, baking
powder, baking soda, salt, allspice and cinnamon. In another bowl,
combine the milk, butter, vanilla and egg. Pour wet ingredients into
dry, mixing just until combined. Stir in the pears and cranberries.
Divide batter among muffin cups.
In blender, chop pumpkin
and sunflower seeds with remaining oats and sugar until it turns into a
fine crumbly topping-like mixture. Sprinkle topping generously over the
Bake for 15 minutes, or until muffins are golden
brown and a straw inserted in center comes out clean. Cool 5 minutes in
pan, unmold, and serve muffins warm.
May substitute 2 fresh pears, but make sure pears are very ripe.
Makes 8 muffins.
Per serving: 200 calories, 4.5 g total fat (1.5 g saturated fat), 37 g carbohydrate,
5 g protein, 3 g dietary fiber, 200 mg sodium.