These wholesome pear muffins are as delicious and tender as they are nutritious. They are one of our favorites for breakfast or tea time. Do add the chia and flax seeds for the added nutrition if you can.
When pears begin to get soft and squishy, don't throw them on the compost heap but make them into these fabulous muffins. You can use any variety of pears for these; I used a large brown Bosc variety this time. I have not tried it with the Asian pears - they don't stick around, we enjoy them fresh and crisp!
Makes 12 large muffins
|Nutmeg-scented Pear Muffins|
1 cup Whole Grain Old fashioned Oats
1 cup Whole Wheat Flour/Oat bran
1 tsp Chia Seeds (Optional)
1 T Flax seeds (optional)
1/3 - 1/2 Cup Organic Sugar
1/2 t Baking Soda
2 t Baking Powder
1/2 t Sea or Kosher Salt
1/2 t freshly grated Nutmeg
1 T freshly grated Ginger
1 cup Non-dairy milk (almond, rice, etc)
1 T Oil
1 large or 2 medium Pears, peeled, cored and diced
Preheat the oven to 375 F.
Prepare a muffin pan with 12 cups with oil or oil spray.
Place the pears, seeds, spices, salt and sugar in a bowl. Stir well.
Add the flours, baking soda, powder etc. and stir well to mix.
Spoon into the muffin tin.
Bake at 375 for 15 minutes.
Reduce temperature to 350 and continue baking for 15 more minutes or until the muffins are done when tested with a bamboo skewer near the center.
Remove from the oven and let cool for 5 minutes.
Gently tip the muffins so that the bottoms can cool without gathering condensation.
Serve the muffins warm with a little Earth balance (butter substitute) and Cran-Apple Preserves or other jam or jelly if you wish.
When cool, place in a clean container. For longer storage, freeze them. The muffins may be reheated in a regular or toaster oven until warm.