When we saw it on the horizon, I went into my kneejerk Richmond, VA, reaction. The forecast for plummeting temps and snow was pretty sure to happen in the DFW Metroplex in the hours and days ahead. So, as we always observed Richmonders do during our past years of spending winters in Virginia, we grocery-shopped and cooked for the impending days of cocooning. When the cold front finally hit on Sunday, I was ready. Pear-Granola Muffins helped make a warm breakfast on a blustery, thermometer-dipping morning (although Hubby vowed these muffins were just as good fresh from the fridge because the pear chunks tasted great super-cold). Two whole pears peeled and cubed, nonfat vanilla yogurt, whole-wheat flour, and lowfat granola (with some reserved for a crunchy topping) were the health features of this super item.
When the snow arrived (rare but not unheard of for our area of Texas), we had our healthy Pear-Granola Muffins (thanks, Chickasaw Nutrition Services for the recipe) to help us enjoy its beauty.
Pear-Granola Muffins
cooking spray
1 cup all-purpose flour
3/4 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt (or salt substitute)
1/2 teaspoon cinnamon
1 egg (or 1/4 cup egg substitute)
3/4 cup brown sugar (or 3/8 cup brown-sugar substitute)
1/2 cup vanilla yogurt, nonfat
2 tablespoon margarine, melted
2 pears, diced into 1-inch cubes
3/4 cup lowfat granola, divided
Preheat the oven to 400 degrees. Lightly spray cooking spray into cups of a 12-cup muffin tin. In a large bowl whisk together flours, baking powder, salt, and cinnamon. In a separate bowl whisk together eggs, brown sugar, yogurt, and melted margarine. In the center of the flour mixture make a well. Add egg mixture to the well and mix until combined. Gently fold in 1/2 cup granola and pears. Spoon batter (1/4 cup each) into prepared muffin tin. Sprinkle with remaining 1/4 cup granola, divided among the muffins. Bake 20 minutes. Cool 5 minutes before you remove from muffin tin. Makes 12 muffins.
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