Wednesday, August 25, 2010

I bought three boxes of PEARS and then got some in my basket. And they're all ripe. HELP!

Basket 411 to the rescue!

South Beach Pear Bran Muffins
Prep time: 15 minutes
Cook time: 20 minutes
2 servings

1 1⁄2 cups whole-grain pastry flour
1 cup wheat bran
2 tablespoons granular sugar substitute
1 1⁄4 teaspoons ground cinnamon
1 1⁄4 teaspoons baking soda
1⁄4 teaspoon salt
1 1⁄4 cups 1 percent or fat-free buttermilk
2 large eggs, lightly beaten
3 tablespoons canola oil
1 Bosc pear, cored and cut into 1⁄4-inch dice
1 1⁄2 teaspoons vanilla extract

Heat oven to 350°F.
Line a muffin tin with paper liners or lightly coat with cooking spray.
Combine flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl.
Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve. 

These freeze really well. (Muffin freezing idea from freezehappy)
To freeze:  
Spray muffin tin with cooking spray. Fill each muffin cup 2/3rds full.
Wrap tightly in plastic wrap and freeze. Once the raw batter is completely frozen, remove from pan and store in large ziplock bag.

To bake: 
Adjust oven rack to lower middle position.
Spray muffin tin with cooking spray or line cups with muffin papers.
Place frozen batter into each cup.
Bake @ 375* for 35-40 minutes.

No comments: