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Almond Pear Muffins Recipe

I always bake muffins on the weekends and freeze them for breakfasts or snacks during the week. I take a few out in the morning, and they thaw by the time I get to work.

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Almond Pear Muffins Recipe

Prep/Total Time: 30 min.

Yield: 15 Servings

15 15 30

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1/2 cup plain yogurt
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon almond extract
1 cup chopped peeled pear (about 1 medium)
1/2 cup chopped almonds

Directions

In a large bowl, combine the first nine ingredients. In another bowl, beat the eggs, yogurt, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in pear and almonds.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 15 muffins.

Nutritional Facts 1 serving (1 each) equals 201 calories, 11 g fat (2 g saturated fat), 31 mg cholesterol, 167 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Almond Pear Muffins in Best of Country Breads , p17

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas