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)"
photo by Outta Here
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 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
- 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.
Questions & Replies
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Reviews
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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, -
I love these muffins Toni. And, of course the best part for me is that they're LF/LC. I used low-fat buttermilk and Splenda brown sugar. (I decided to use the Splenda after reading other reviews stating they weren't sweet enough. I knew the Splenda brown sugar would deliver). Other than those two deviances, followed the recipe as written. They baked up perfectly for me in 20 minutes. A nice golden brown w/a crunchy topping. Mmmm-Mmmm! Made for ZaarStars~ -
These were very good. Not too sweet. The pear kept them moist. I might cut oatmeal back to just one cup next time, though.
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Muffin was good...rather dense and not too sweet. I would actually prefer more sugar next time. They taste really good...just not sweet enough for me. -
Very nice muffins. I found them a tiny bit dense, however. Next time I will increase the amount of oil slightly and see if that makes a difference. Otherwise, they are very tasty.
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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