Pear Walnut, Pear Walnut Muffins, Pear Walnut Muffins Recipe, making Pear Walnut Muffins, preparing Pear Walnut Muffins, tasty Pear Walnut Muffins

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Pear Walnut Muffins Recipe

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Posted On - 2012-01-19

Filed Under - Recipes

Tags - Pear Walnut Pear Walnut Muffins Pear Walnut Muffins Recipe making Pear Walnut Muffins preparing Pear Walnut Muffins tasty Pear Walnut Muffins

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Ingredients:
1 cups All-Purpose Flour
1/2 cup Oat Bran (see Tips)
1/2 cup Whole Wheat Flour (see Tips)
2/3 cup Sucanat (see Tips)
1 Tbsp Baking Powder
1/2 tsp Salt
1/2 tsp ground Cinnamon
1-1/4 cups finely chopped ripe but firm Pears (about 2 to 3 medium pears)
1/3 cup coarsely chopped Walnuts
3/4 cup Oat milk, vanilla flavored (see Tips)
2 Tbsp Vegetable Oil
1 tbsp Flax seed
Decorating Sugar/regular white for sprinkling (optional)

Tips:
1. Oat bran:
You can also use Wheat bran for this. Or try Wheat Germ. If you do not have them, then replace it with all purpose flour.

2. Whole Wheat Flour:
if you do NOT prefer the taste of earthy wheat in your baked goods, then use Whole Wheat Pastry flour or Chapathi Atta instead of whole wheat. The taste of wheat then will be milder than whole wheat (but less nutrition) or use all purpose flour instead (no nutrition).

3. Sucanat:
It is an unrefined sugar and hence more nutritious with minerals and vitamins intact. If you cannot find it, use tightly packed regular Brown Sugar instead.

4. Oat Milk:
Use regular milk (low fat/fat free) instead if you do NOT prefer Oat milk

Method:
* Preheat oven to 400F. Line and coat 12 standard muffin pan cups with cooking spray. Spraying the liners makes peeling them off easier from the muffins.
* Toast the walnuts until aromatic. Takes around 6-8 minutes. You can either use an Oven at 350F for 5 -6 min or until lightly browned and fragrant. Or use Stove top to dry roast the same.
* Take the flaxseed along with 4 tbsp. water and
* grind it until smooth. Set aside.
* Combine both flours, sugar, baking powder, salt and cinnamon in medium bowl, and whisk to blend.
* Add pears and walnuts, and toss gently to coat.
* In another bowl combine oat milk, oil and the flaxseed mixture; stir to blend.
* Make well in flour mixture, and add milk mixture,
* stirring just until moist (dough will be sticky). Don't overmix.
* Divide batter evenly among prepared cups.
* Sprinkle tops with sugar. I used yellow decorating sugar for no particular reason except that I had them on hand and wanted to finish them off.
* Bake 20 minutes, or until muffins spring back when touched lightly in center.

* Remove from pan, and cool on wire rack. The have a slightly crusty surface with lots of crunch from the walnuts in each bite. The pears are utterly soft and melting tender keeping the insides moist. The addition of bran makes these muffins chewy and hearty. You wouldn't even know that these had Oat milk in them. These have a slight earthiness to them thanks to whole wheat. Serve them warm/hot cos that's when they taste the best. These are great for breakfast too.