|light pear muffins: moist, healthy, and pefectly spiced|
This recipe is adapted from Tea & Cookies, originally from Sophie Dahl. I made a few changes, including using half a cup of pear puree (one little baby food jar) and half a cup of smooth applesauce (I'll just use all applesauce next time), and drastically cutting the honey from the original 3/4 cup to just a 1/4 cup. They are still plenty sweet for my taste. I had enough batter for a dozen plus six mini muffins (baked the mini muffins for just about 11 minutes). Make some soon, and keep a few in the freezer for a quick-fix snack (defrosting in the microwave at about 80% power for 1.5 minute intervals till warmed through).
Light Pear Muffins
makes a baker's dozen (or a dozen plus a few mini muffins)
3/4 cups plain flour
3/4 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
2 tablespoons ground flaxseed
1 1/2 cups rolled oats
pinch of ground sea salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
dash of allspice
1/2 cup skim milk (or almond milk, soy milk, coconut milk, etc for dairy-free)
1 cup pear puree or applesauce (or combination of both)
1/2 cup honey
3 egg whites
1 pear, peeled and cut into chunks (I saved 12 thin half-slices for the tops)
1/2 cup raisins
Preheat oven to 375F/190C, and line a 12-cup muffin tin with muffin liners or parchment paper (or a light spray of oil and dusting of flour). You may have a bit of extra batter... line a few mini muffin cups or one cup in another muffin tray if necessary.
Thoroughly whisk the dry ingredients together in a large bowl and make a well in the centre. In a separate bowl (or a pyrex measuring cup), mix the milk, pear/applesauce, and honey.
Whisk the 3 egg whites in a medium sized bowl until they are slightly foamy.
Pour the milk/applesauce mixture into the dry ingredients and whisk just a few times until barely incorporated. Add the chopped pear and raisins, stirring just a few times. Fold in the egg whites only a few times, until just incorporated.
Spoon batter evenly into the muffin tin, topping each muffin with a thin sliver of pear, if desired.
Bake at 375F/190C for 23-25 minutes, until tops are just starting to turn golden brown and the top of a muffins springs back when touched. Enjoy as they are, or split and spread with low fat cream cheese.