Receta Whole wheat pear muffins
Ingredients
- 2 eggs
- 1 cup plain yogurt
- 1 cup plus 2 Tbsp light brown sugar
- 1/3 cup grapeseed or canola oil
- 2 cups white whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tsp pure vanilla extract
- 2 large or 3 small ripe Bartlett pears, peeled, cored and diced
- 1 tsp ground cinnamon
Instructions
Preheat the oven to 375 degrees. Spray a 12-cup muffin tin with nonstick cooking spray.In a large mixing bowl, whisk together the eggs, yogurt, 1 cup of the brown sugar, and oil until smooth. In another bowl, sift together the flour, baking powder, baking soda and salt.Dump the dry ingredients into the bowl with the egg mixture. With a wooden spoon or spatula, gently mix together just until combined. Add the vanilla and diced pears and mix again.Spoon the batter into the prepared muffin tin, dividing it evenly among the cups. In a small bowl, mix together the remaining 2 Tbsp brown sugar and the cinnamon; sprinkle the cinnamon mixture on top of the batter in each muffin cup.Bake the muffins about 20 minutes, or until a toothpick comes out with a few crumbs (but no raw batter) clinging to it. (If you're making mini-muffins instead, start checking them after 12 minutes.) Cool the muffins in the pan for 5 minutes, then take them out of the muffin pan and cool them the rest of the way on a rack. Serve warm or at room temperature.
Details
Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Yield: 12 muffins or 24 mini-muffins