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.
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.