Recipe by justcallmetoni
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)
Top Review by cmarles
Great flavour and wonderful light texture. Perhaps a little dry - next time I might use more pears. Omitted the pecans and mixed a couple of tablespoons of brown sugar into the oatmeal for the topping,
- 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
Directions See How It's Made
- Preheat oven to 400 degrees. Prepare muffin cups with a light coating of cooking spray.
- Combine dry ingredients (flours, baking soda, baking powder, salt and cinnamon) together in a bowl.
- Core 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.
- Combine the pecans and reserved oatmeal together to use as a topping for the muffins. Set aside.
- Combine 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.
- Serve warm or let the muffins finish cooling on a rack.