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Food & Health : Cooking & Packing Last Updated: Apr 20, 2011 - 9:38:09 AM


Healthy Recipes: Pear and Cranberry Muffins
By Aicr.org
Nov 5, 2008 - 9:28:51 AM

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Enjoy Pear-fect Muffins Tomorrow Morning

Muffins In Pan
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.

In 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 muffins.

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.





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