Saturday breakfast! A very fall-appropriate choice. These came together easily, taste good, and are on the semi-healthy side, especially if you boost the whole-wheat flour a bit (I did about 1 c. whole wheat and 1 c. white). This recipe is one I typed up from the January 27, 1997 issue of the St. Louis Post-Dispatch, which shows I've been obsessive about cooking a good long while...
Pear Muffins
2/3 c. brown sugar 1-1/4 c. finely chopped pear
1-1/2 c. flour 1/3 c. chopped toasted walnuts
1/2 c. whole wheat flour 3/4 c. milk
1 T. baking powder 2 T. oil
1/2 t. salt 1 egg
1/2 t. cinnamon 1 T. sugar (raw sugar, or cinnamon sugar, would be good here)
Heat oven to 400. Combine sugar, flours, baking powder, salt, and cinnamon in a medium bowl; stir well. Add pear and walnuts; toss gently to coat. Make a well in center of mixture. Combine milk, oil, and egg; stir well. Add to flour mixture, stirring just until moist. Divide batter evenly among 12 muffin cups sprayed with Pam; sprinkle with sugar. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; let cool on a wire rack. Makes 1 dozen.
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