1/1 Photo of Maple Pear Oatmeal Muffins
While browsing my cookbooks, I found this recipe from the Culinary Institute of America. Have not tried this yet but wanted to keep it here so that I don't forget it. Looks just yummy. (4 points)
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Units: US | Metric
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour or 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoons pecans, chopped finely
- 1 1/2 cups quick-cooking rolled oats, not instant or 1 1/2 cups oats
- 1 large bosc pears or 1 large Anjou pear, firm but ripe
- 1 cup fat-free buttermilk
- 1/2 cup packed brown sugar
- 1/3 cup maple syrup
- 2 tablespoons canola oil
- 1 egg
- cooking spray
- 1Preheat oven to 400 degrees. Prepare muffin cups with a light coating of cooking spray.
- 2Combine dry ingredients (flours, baking soda, baking powder, salt and cinnamon) together in a bowl.
- 3Core and dice the pears into small chunks. Combine the pears, buttermilk, maple syrup, oil, sugar, egg and all but 2 tablespoons of the oatmeal together in a second bowl. Let sit for 5 minutes.
- 4Combine the pecans and reserved oatmeal together to use as a topping for the muffins. Set aside.
- 5Combine the wet and dry ingredients together until just mixed. Spoon batter into muffin cups, filling 2/3s full. Sprinkle with the pecan/oatmeal mix. Bake 18 to 20 minutes until a toothpick inserted in the middle comes out clean. Cool 5 minutes and remove from pan.
- 6Serve warm or let the muffins finish cooling on a rack.
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Nutritional Facts for Maple Pear Oatmeal Muffins
Serving Size: 1 (75 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 214.9
- Calories from Fat 48
- Total Fat 5.3 g
- Saturated Fat 0.5 g
- Cholesterol 17.6 mg
- Sodium 243.3 mg
- Total Carbohydrate 38.5 g
- Dietary Fiber 2.8 g
- Sugars 16.1 g
- Protein 4.4 g
The following items or measurements are not included: