Pear Date And Cream Cheese Muffins Recipes

PEAR, DATE AND CREAM CHEESE MUFFINS

Steps:

• With the rack in the middle position, preheat the oven to 350°F Line 8 muffins cups with paper or silicone liners.
• Cream cheese filling:.
• In a bowl, whisk together the cream cheese and honey. Set aside.
• Muffins:.
• In a bowl, combine the flour, baking powder and salt. Set aside.
• In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and beat until smooth.
• With a wooden spoon, stir in the dry ingredients, alternating with the milk. Stir only until the flour is moistened. Add the pear and dates.
• Spoon the batter into the muffin cups. Using the backside of a spoon, make a hole in the centre of each muffin and fill with 1 tablespoon of the cream cheese mixture.
• Bake until a toothpick inserted in the centre of a muffin but without touching the filling comes out clean, about 35 minutes.
• Remove the muffins from the pan, place on a cake rack, cover with a clean tea towel and let cool.

ANJOU PEAR CHEESE MUFFINS

Steps:

• Preheat oven to 400°F; grease 12 (2-1/2-inch) muffin cups; set aside.
• Combine flour, sugar, baking powder, salt and cheese in large bowl. Combine milk, egg and oil in small bowl. Stir into flour mixture with pear and nuts just until moistened. Spoon evenly into prepared muffin cups.
• Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Serve warm or cool completely.
• Note: Anjou Pear Cheese Muffins can be frozen in aluminum foil or plastic food storage bags. Reheat, unthawed, at 350°F 20 to 25 minutes or until thoroughly heated.

PERFECT PEAR MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
• Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
• Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
• Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
• Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.