Pear-Granola Muffins
Pear-Granola Muffins

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, pear-granola muffins. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Pear-Granola Muffins is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Pear-Granola Muffins is something which I have loved my whole life. They are fine and they look fantastic.

If you like apple crumb muffins (like those from Costco), you will love these Pear and Granola Muffins! They are not too sweet, and the pear keeps the muffins moist and soft. Plus, the granola adds texture and flavor to the muffins and pairs perfectly with the subtle cinnamon flavor. Whisk the milk, eggs and butter together in a large jug, then pour into the dry ingredients and mix well.

To begin with this recipe, we must first prepare a few ingredients. You can cook pear-granola muffins using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pear-Granola Muffins:
  1. Make ready 2 pears
  2. Prepare 150 gr flour
  3. Make ready 150 gr self-raising flour
  4. Get 1 tsp baking powder
  5. Prepare 100 gr granola
  6. Take 100 gr melted butter
  7. Prepare 125 gr brown sugar
  8. Take 2 eggs
  9. Make ready pinch salt
  10. Take 2 tsp ground cinnamon
  11. Take 250 ml whole or half cream milk

The tops were a beautiful golden brown with chunks of pear, adding topography to the muffins. I did leave the granola crisp topping off the muffins. The recipe calls for D'Anjou pears, I used Bartlett and Bosc. I topped the muffins with additional granola, instead of the topping.

Steps to make Pear-Granola Muffins:
  1. Preheat the oven to 180ºC/Gas 4 and prepare multiple lines a of muffin trays with paper cases.
  2. Putt the flour, baking powder, cinnamon and salt into a large bowl, then stir in the sugar. Whisk the milk, eggs and butter together in a large jug, then pour into the dry ingredients and mix well.
  3. Peel the pears, remove the cores and cut into small pieces. Then stir the pears and half the granola into the mixture.
  4. Divide the batter between the muffin cases, and sprinkle the top of each one with the remaining granola.
  5. Bake for 25–30 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for 5 minutes before serving warm or at room temperature.

The recipe calls for D'Anjou pears, I used Bartlett and Bosc. I topped the muffins with additional granola, instead of the topping. My family thought that the muffins would have benefitted from the sweetness of the alternative topping. This recipe is from Everyday Food. Pear & Granola Muffins by onthekitchentable. recipe adopted by Martha Stewart.

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