Pear Muffins
These pear muffins are light, airy, not too sweet, and full of flavor. The perfect addition to brunch or an anytime-snack.
Ingredients
- 2 cups all purpose flour good quality, unbleached, unbromated, non GMO
- 2 tsp. baking powder
- ½ tsp baking soda
- ½ cup sugar
- 2 eggs
- ½ cup light olive oil
- 1 cup yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
- 2 pears medium-ripe
- 1 tsp Demerara or Swedish pearl sugar to top (optional - if desired)
Instructions
- Preheat the oven to 350ºF (175ºC)
- Wash, peel, core and cut the pears into chunks (as large as you want them in your muffins.) Set aside.
- Sift flour, baking powder, and baking soda into a large bowl.
- Stir in the sugar.
- In a separate bowl or measuring jug, whisk together: eggs, olive oil, and yogurt, until smooth.
- Pour the yogurt mixture into the dry ingredients.
- Slowly stir the yogurt mixture into the dry ingredients in the large bowl, until just combined. DO NOT OVER STIR, it will make the muffins dense.
- Gently stir in the pieces of pear, with just a few turns. Then fill the muffin cups. If desired, sprinkle with a little raw sugar (Demerara) for a crunchy top.
- Bake for about 18-20 minutes or until golden brown.
Notes
- PLEASE use a scale for best results.
- If you are making larger muffins, bake for another 5 minutes, or until a skewer comes out clean, as ovens vary.
- Keep a few pieces of pear aside for putting on top of the muffins, if you desire.
Nutrition
Serving: 1 | Calories: 229kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 153mg | Potassium: 99mg | Fiber: 1g | Sugar: 13g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
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