A nutritious and easy-to-make breakfast or snack for the whole family.
Incorporating pears into a muffin recipe adds flavor, cuts fat and increases nutritional value. Pears are a popular seasonal fruit, typically from August to October, and provide dietary fiber and vitamins C & K. This delicious muffin recipe is great for both children and adults. Include your child in the preparation process to add to the fun of the event! For them, this is a wonderful chance to bond or pick up new skills.
This recipe makes approximately 24 mini-muffins.
Here is a list of the ingredients you will need:
- 1 cup rolled oats
- 1 cup buttermilk
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup brown sugar
- 1/4 cup cranberry juice (you can substitute with orange juice)
- 1 cup pear puree (approx. 2 pears)
- 1 egg
- Mix rolled oats and buttermilk into a small bowl
- Let sit for two hours at room temperature
- While the buttermilk is sitting, prepare the pear puree
- Peel, cut and remove the core of the pear
*Note – 2 medium sized pears, makes approximately 1 cup of pear puree
- Using immersion blender, puree pears to desired consistency
*Note- Since the pears will soften while they bake in the muffins, the puree can be a little chunky
- Preheat oven to 350 degrees Fahrenheit. Line muffin cups with paper muffin liners or use nonstick cooking spray
- In a large bowl, mix whole wheat flour, baking powder, baking soda and brown sugar
- Stir in the oat and buttermilk mixture
- Add egg, pear and juice and mix well
- Pour batter into prepared muffin cups and bake in a preheated oven for 12-15 minutes, or until a toothpick inserted into center of the muffin comes out clean
- Serve warm
These muffins will last for 3 days stored on the counter. You can also store any extras in the freezer. By storing additional muffins in the freezer, you will have a quick and easy breakfast when you are on the go.