Pear Muffin Recipe

This pear muffin recipe, Whole-Grain Asian Pear Muffins, will take the load off the branches of your pear tree.
Kris Wetherbee
September/October 2010
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Try these Whole-Grain Asian Pear Muffins for breakfast, or any time during the day, for that matter.
Lori Dunn


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Safe Food Storage for Fruits and Vegetables  

These Whole-Grain Asian Pear Muffins are one pear muffin recipe you'll not soon forget.

1 cup rolled oats
1 cup wheat bran
1 cup untoasted wheat germ
1 cup boiling water
2 large eggs, slightly beaten
2 cups buttermilk
1/2 cup oil
1 cup dried Asian pears, chopped
2 1/2 cups unbleached flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon apple pie spice
1 teaspoon ground cinnamon
Pinch of ground cloves 

Heat oven to 350°F. In large bowl, combine rolled oats, wheat bran and wheat germ. Add boiling water and stir with fork to moisten evenly; let cool 5 to 10 minutes. Stir in eggs, buttermilk, oil and Asian pears; blend well.

In another bowl, stir together flour, sugar, baking powder and soda, salt, and spices. Fold into wet mixture and stir lightly until just blended; do not over-mix.

Muffins can be baked all at once or several at a time. Store extra batter tightly covered for up to 1 week in the refrigerator. Stir before each use.

To bake muffins, spray muffin pan with a nonstick vegetable spray; fill 3/4 full with batter. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Yields 24 muffins.








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