alex loves pears - he feels about pears the way i do about pumpkin. so when i saw this recipe i knew it had to be made. it needed a few tweaks, but they are excellent.
pear and granola muffins
adapted from everyday baking
1 cup all-purpose flour
3/4 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
2 large eggs
1 teaspoon vanilla
3/4 cup packed light-brown sugar
3/4 cup plain low-fat yogurt
3 tablespoons unsalted butter, melted
2 bosc pears (2 cups), peeled and cut into 1/4-inch dice
1/2 cup plain granola
granola crisp topping:
1/2 cup granola
1/4 cup all-purpose flour
1/4 cup packed light-brown sugar
1/4 teaspoon salt
3 tablespoons chilled unsalted butter
preheat oven to 400 degrees.
in large bowl combine the dry ingredients.
in a medium bowl, whisk together eggs, brown sugar, yogurt, vanilla, and
make a well in the center of flour mixture.
add egg mixture to well, and mix in flour mixture until just combined.
gently fold in the granola and pears.
make granola crisp topping: in a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.
divide batter evenly among lined cups, filling each 3/4 full. sprinkle with granola topping. bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. cool 5 minutes before
removing from tin.
If you enjoyed this recipe, please consider leaving a comment and/or subscribing to the feed
to have future recipes delivered to your feed reader.