Pear Oatmeal Muffins Only 4 Ww Pointsserving Recipes

PEAR CARDAMOM OATMEAL MUFFINS

Steps:

• Preheat oven to 400°F. Lightly spray or grease a muffin tin with oil. Set aside.In a large bowl, combine oats and milk. Let sit 15 minutes.
• In a second mixing bowl, whisk flour, baking soda, baking powder, salt, and cardamom.
• Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold pears into the batter.
• Spoon the batter evenly into the prepared muffin tin. (If using the crunchy topping: Stir the butter and sugar until the brown sugar dissolves. Top the muffin batter evenly with the mixture as shown in the photo.)
• Bake 12 minutes. Remove from the oven. Let the muffins cool in the pan 5 minutes. Transfer to a cooling rack. Enjoy these muffins warm or freeze for later.

MAPLE PEAR OATMEAL MUFFINS

Steps:

• 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.

LOW FAT PEAR MUFFINS

Steps:

• Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups.
• Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.
• Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear.
• Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes.

GINGER PEAR MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray.
• Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl; form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened; fold in pear and walnuts. Fill prepared muffin cups with batter.
• Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.

VANILLA PEAR MUFFINS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
• Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
• Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

PEAR MUFFINS

Steps:

• Put the rack in the middle of the oven. Preheat at 350°F Grease 12 muffin tins or use paper cup.
• Drain pears, reserve the juice and cut the pears in dice. You should have 3/4 cup of juice, if not add water to have 3/4 cup liquid.
• In a large bowl, mix dry ingredients. Set aside.
• In another bowl, mix honey and butter with a whisk. Incorporate the eggs, pear juice and pears. Pour on the dry ingredients and stir delicately with a fork just enough to wet the flour.
• Distribute the dough in the muffin tins. Sprinkle with almonds and put a dash of honey on top.
• Cook in oven for about 30 minutes or until a tooth-pick inserted in the middle comes out clean. Unmold and let cool on a rack.

PEAR MUFFINS

Steps:

• Preheat oven to 375°F Line a 12-cup muffin tin with baking cups.
• In a large bowl, whisk together flours, baking powder, salt, cinnamon and ginger.
• In a medium bowl, cream butter with brown sugar. Beat in eggs one by one, followed by yogurt. Pour egg mixture into flour mixture, stirring until just combined. Mixture will be thick. Add pears and stir just until well distributed.
• Fill muffin cups evenly with the mixture. Each cup should be quite full.
• Bake at 375F for 17-20 minutes, until a tester comes out clean.
• Cool on a wire rack. Serve warm or cold.

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.

PEAR MUFFINS (GLUTEN FREE, LOW SUGAR)

Steps:

• Preheat oven to 350 F, 180°C.
• Sift together the flour, xanthan gum, baking powder and cinnamon.
• In a separate bowl, mix together the egg yolk, oil, pear puree and pear juice.
• Mix in the flour mixture and combine together well.
• Whisk together the egg whites (egg beaters), until they are stiff and fold them into the batter.
• Spoon the mixture into 12 muffin cases. Preferably into muffin liners/baking cups.
• Bake for 12-15 minutes until lightly brown on top. Stick with toothpick if clean then ready. May take as long at 20 minutes cooking time varies. Leave for 30 minutes to cool, otherwise muffins will lose shape.

PECAN PEAR MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.