Prep 30 mins
Cook 20 mins
With an abundance of quickly ripening pears on the counter, and with a crowd of hungry little people to feed, I came up with these tender, lightly sweet, and surprisingly healthy muffins! They passed the Picky Sibling Test with flying colors. I modified a basic apple muffin recipe from a Pennyslvania bed and breakfast, making changes to make the muffins healthier and more unique. I hope you like them too! I used a mixture of apples and pears (two small Bartlett pears and one very small Pink Lady apple), but you could use just apples if that's all you have available. I also used white whole wheat flour (ground from white wheat), which is lighter than regular whole wheat (ground from red wheat). It has the exact same nutritional value but is not as strong-flavored or "heavy," so try it if you can find it!
- 2 eggs
- 1 cup low-fat milk
- 1⁄2 cup olive oil or 1⁄2 cup canola oil
- 2 cups diced unpeeled pears, and or 2 cups apples
- 3 cups white whole wheat flour
- 1 cup sucanat
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- Whisk together eggs, milk, and oil until completely blended.
- Stir in diced fruit.
- Combine remaining ingredients in separate bowl.
- Add dry to wet ingredients and stir just until blended.
- Let batter sit for 15-20 minutes: this is optional, but I think it makes the muffins rise higher. (You could also let the batter sit after you divide it into the muffin cups, instead of before.).
- Divide batter between 20 greased muffin cups and bake at 400 for 20-25 minutes, until golden brown on top.
- Serve warm with a drizzle of honey!
Really great basic recipe. I never follow recipes exactly. I made a double batch and subbed apple sauce for the oil, 2 cups of oatmeal for 2 cups of the flour and used half splenda and half brown sugar splenda. Also used regular whole wheat flour and added a bit of gluten to help it rise. The end result was some of the best muffins I've tasted in ages. Really moist and amazing. The ratios from this recipe are perfect to "steal" and turn it into your own.
This is a solid recipe for muffins, I always use the measurements for eggs, milk, flour and sweetener to get the right consistency then add in any ingredients after that depending on personal preference (even the milk can be swapped for fruit juice, coffee or any other liquid you'd like to try)
This is the first baking of the season for me, now that its not so hot outside. I like to get creative and took great liberty in doing so with this easy recipe. I used unbleached flour, sugar, half butter and half oil, and very juicy pears (two), adding a struedel topping made from chopped walnut, brown sugar, wheat germ, one envelope of hot Apple cider mix and butter. I left the struedel off three to compare, and I must say it was much better with than without. Some of the walnuts did get too done, otherwise they were very tasty! (I also forgot to adjust the temp down by 25 degrees for the dark pans,until halfway through.)