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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 217.6
  • Total Fat: 7.9 g
  • Cholesterol: 36.2 mg
  • Sodium: 369.3 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 6.6 g
  • Protein: 5.3 g

View full nutritional breakdown of Whole Grain Ginger Pear Bran Muffins calories by ingredient
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Whole Grain Ginger Pear Bran Muffins

Submitted by: ENGINEERCHIC

Introduction

This is my favorite recipe for bran muffins. I often buy several pears, let them ripen on the counter, and freeze the pear-mash in 2c amounts. Then it's easier to whip up a batch of muffins. This is my favorite recipe for bran muffins. I often buy several pears, let them ripen on the counter, and freeze the pear-mash in 2c amounts. Then it's easier to whip up a batch of muffins.
Number of Servings: 12

Ingredients

    Dry Stuff:
    1 cups Whole Wheat Flour
    1 cups Oat Bran
    2 cups Wheat Bran
    2 tsp Baking Soda
    1 tsp Baking Powder
    1/2 tsp Salt

    Wet Stuff:
    2 eggs, beaten
    2/3 cup yogurt (non-fat)
    2/3 cup honey
    1/3 cup canola oil

    Good Stuff:
    2 cups of mashed, ripe pears (2-3 pears)
    1 oz crystallized ginger or 1/2 cup finely chopped candied ginger

Directions

Preheat oven to 375F and grease a muffin tin. I usually use the oil/flour spray that comes in a can, and these pop out just fine. You could also use paper muffin liners

In a large bowl, mix the dry stuff together.
In a separate bowl, mix the wet stuff together (tip: mix the eggs, oil, and honey first - then add the yogurt. It's cold, so it makes the honey harder to stir if you haven't mixed it into the oil yet).

Mix the wet stuff into the dry stuff until reasonably well combined. Don't overmix, but don't leave big swaths of dry powdery stuff.

Gently stir in the pears & candied ginger. This recipe tastes best with slightly over-ripe pears, the kind that you can squish in your bare hands (it feels kind of weird, but less weird than if you're making meatloaf).

Fill greased muffin cups with batter about 3/4 of the way full. Slide the muffin tin into a 375 degree oven, on the middle rack. Bake 25 minutes & check with a wooden toothpick (if they're still wet, leave them in longer). Let them cool in the pan 10 minutes then cool them on a wire rack. They can be stored at room temp for 3 days, in the fridge for 5, and in the freezer for a month.

This recipe is from www.farmgirlfare.com, she has a lot of other recipes on her site about using garden produce. I've made this recipe at least a dozen times, it never fails to please :)

Number of Servings: 12

Recipe submitted by SparkPeople user ENGINEERCHIC.






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