Good Morning, fruit and veggie lovers! Have you checked your pears this morning? My kids checked ours and they are just about ripe! (My kids LOVE pears and they poke and prod them everyday waiting for them to ripen up!) Because my kids love pears so much they rarely last more than a day or two, but sometimes I snag a few before they do so I can make these AMAZING muffins. As far as muffins go, they are really good for you and the best part is they don't taste like it. (Not that good for you can't taste good, but it doesn't always, you know!) So, if you haven't made breakfast yet, I highly recommend you try these. TODAY!
By the way, this IS a re-post. I first posted this recipe in August. But many of you were not readers then, so I wanted to share again.
By the way, this IS a re-post. I first posted this recipe in August. But many of you were not readers then, so I wanted to share again.
South Beach Pear Bran Muffins
Prep time: 15 minutes
Cook time: 20 minutes
Cook time: 20 minutes
2 servings
Ingredients
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
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
Instructions
Heat oven to 350°F.
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:
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.
2 comments:
sister! both of these posts you did sound AMAZING. definitely making them both sooooon!
yum! we just made these this morning! they are delicious. i used oat bran and some wheat germ since that's what i had. i also added way more pears. love muffins chunky! we tripled the batch and will have about 4 dozen in the freezer. making them again forsure!
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