Whole Grain Ginger Pear Bran Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dry Stuff:1 cups Whole Wheat Flour1 cups Oat Bran2 cups Wheat Bran2 tsp Baking Soda1 tsp Baking Powder1/2 tsp SaltWet Stuff:2 eggs, beaten2/3 cup yogurt (non-fat)2/3 cup honey1/3 cup canola oilGood Stuff:2 cups of mashed, ripe pears (2-3 pears)1 oz crystallized ginger or 1/2 cup finely chopped candied ginger
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.
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.
Nutritional Info 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
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