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Pear Muffins Recipe
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Best Life Diet
| A combination of maple syrup and fresh and dried fruit give these high-fiber muffins their sweetness. (source: The Best Life Diet by Bob Greene) | |
| 1 | egg, lightly beaten |
| 1/3 cup | maple syrup |
| 1/4 cup | canola oil |
| 1 1/4 cups | nonfat milk |
| 2 cups | All-Bran cereal, (Original, not Extra Fiber) |
| 3/4 cup | whole wheat flour |
| 1/2 cup | all-purpose flour |
| 1 tbsp | baking powder |
| 1/2 tsp | ground nutmeg |
| 1/4 tsp | salt |
| 1 large | pear, unpeeled, shredded (about 1 cup) |
| 1/2 cup | prunes, with orange essence (chopped) |
| 2 tbsp | toasted wheat germ |
Directions
Preheat the oven to 350 degrees F. and place the rack in the center of the oven. Lightly coat a 12-cup muffin pan with cooking spray.
In a medium bowl, mix the milk, maple syrup, oil and egg. Stir in the All-Bran and let stand 5 minutes.
In another bowl, whisk together the flours, baking powder, nutmeg, and salt. Make a well in the center of the dry ingredients and pour in the bran mixture. Stir just until the dry ingredients are moistened. Fold in the pear and dried plums.
Divide the batter equally among the prepared muffin cups. Sprinkle 1/2 teaspoon of wheat germ over each muffin. Bake 20 to 25 minutes, or until the tops of the muffins feel springy when pressed gently. Remove the pan from the oven and allow the muffins to cool in the pan on a wire rack for 10 minutes before removing them from the pan. Serve warm or cool.
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