Pear and Granola Whole Wheat Muffins Recipe

 
This Pear and Granola Whole Wheat Muffins recipe makes 10 servings. This recipe originally appeared in Bon Appetit magazine's July 1997 issue. You should about 1 medium pear for this, but get two just to be safe.

Ingredients
• 3/4 cup pear nectar
• 2 large eggs
• 2 tablespoons vegetable oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon peel
• 1 cup whole wheat flour
• 1 cup all purpose flour
• 2/3 cup packed golden brown sugar
• 1/2 cup low-fat granola
• 1 tablespoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/4 cups finely chopped unpeeled pear

Preparation
1. Preheat oven to 350F. Line ten 1/3-cup muffin cups with foil muffin papers.

2. Add pear nectar, eggs, oil, lemon juice and peel to large bowl and whisk to blend.

3. Combine both flours with brown sugar in medium bowl, stirring until no more sugar lumps remain.

4. Mix granola, baking powder, nutmeg and salt into flour/sugar mixture. Add chopped pears to this mix and toss to coat.

5. Transfer flour/pear mix into wet ingredients in large bowl, and stir just enough to blend.

6. Spoon thick batter into prepared muffin cups, mounding in the center.

7. Bake approximately 20 minutes - until muffins are golden brown and test done. Cook on rack.

Source

• Pear Nectar Recipes index