2-hole muffin pan.
To make the caramelized pear, combine the
epper.
If cooking in muffin tins, preheat oven to 375
50\u00b0F. Lightly grease a muffin pan.
Sift flour into
lace circles in prepared muffin tins and spoon pear mixture into each
00b0F. Grease a 12-cup muffin pan.
Sift together flour
Preheat oven to 425 degrees, F. Sift together flour, sugar, baking powder and salt. Beat together milk, beaten egg, butter and lemon zest. Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.
Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full. Bake at 425 degrees F for 20 to 25 minutes, until tops are browned. Remove from pan immediately, and serve warm.
Tip: Bake in mini muffin pans and bake 425 degrees F for 15 minutes.
egrees C). Lightly spray 12 muffin cups with cooking spray.
aking paper. Mix the sliced pear and lemon juice together then
o 400 F and grease muffin tin.
Put the dried
Cook the diced apple and pear over medium heat with a little coconut oil or butter until tender, set aside.
Combine the dry ingredients in a bowl and mix with a fork.
Add the milk, beaten egg, and applesauce, and then stir to combine.
Add in 1/2- 3/4 cup of the diced apple/pear mix into the batter.
Bake in a muffin tin or in a cornbread pan at 350F for 20 minutes. The fruit will sink to the bottom of the muffins, so make sure to only use 1/2 cup of batter or muffin liners in the cupcake tin.
he egg yolk, oil, pear puree and pear juice.
Mix in
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.
he pear and dates.
Spoon the batter into the muffin cups
165 degrees C). Line a muffin tin with paper liners.
2 (2-1/2-inch) muffin cups; set aside.
Combine
3x9-inch baking pan. Arrange pear slices evenly on batter, pressing
Spray muffin tins with vegetable spray.
Set aside.
Preheat oven to 400\u00b0.
Combine flour, baking powder, cinnamon and ginger in a mixing bowl.
Set aside.
Cut pears into chunks and set aside. Mix butter and sugar in bowl.
Beat until blended.
Add eggs and blend.
Alternately add flour mixture and milk, half at a time, until both are blended.
Add pear chunks and applesauce.
Spoon into muffin tin 2/3 full.
Bake 30 minutes.
Cool 5 minutes.
Preheat oven and grease pan.
Mix muffin mix and water or milk until moistened.
Bake according to Easy Bake instructions.
(In my oven, 12 minutes!).
Preheat oven to 400\u00b0.
Grease twelve 2 1/2 x 1 1/4-inch muffin-pan cups (1/3 cup); set aside.
In a medium bowl, combine flour, sugar, baking powder, cinnamon and salt.
In a small bowl, lightly beat egg whites.
Stir in milk and oil.
Add to flour mixture, stirring just enough to moisten flour.
Mix in cereal, pear and raisins.
Fill prepared muffin-pan cups about 2/3 full. Bake until a toothpick inserted in center comes out clean, 12 to 15 minutes.
Makes 12 muffins.
Chop 2 pear halves; set aside. Puree remaining pear halves to equal 1 cup. Combine pear puree, egg, oil, vanilla, and orange peel; set aside. Combine flour, oats, brown sugar, baking powder, cinnamon and salt in a large bowl; mix well. Pour liquid ingredients into dry ingredients; mix just until moistened. Fold in chopped pears and raisins. Spoon into 16 paper-lined or greased muffin cups. Bake at 400\u00b0F for 20 minutes or until wooden pick inserted near center comes out clean.