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Pear and Cranberry Muffins

12 muffins
Breakfast

Characteristics

Vegetarian

Nutritional Facts Per Serving

289
Calories
6.2 g
Protein
48.7 g
Carbs
3.1 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 289
  • Fat 8.4 g
    • Saturated   1.2 g
    • + Trans 
  • Cholesterol 49 mg
  • Sodium   256 mg
  • Carbohydrate 48.7 g
    • Fibre   3.1 g
    • Sugars  
  • Protein 6.2 g
    • Vitamin A 4 %
    • Vitamin C 5 %
    • Calcium 10 %
    • Iron 12 %

Method

Preheat the oven to 375 degrees F. Peeled, core and cut the pears into small cubes. Toss with a little lemon juice to prevent oxidation, and then set aside. Combine flours, sugar, baking powder and salt in a bowl. Combine milk, eggs and oil in another. Add dry ingredients to wet and mix until just combined. Stir in cranberries and reserved pears. Scoop the batter into a lightly vegetable-sprayed, non-stick muffin pan. (If desired, tops of muffins could be decorated with a thin slice of pear). Bake 20-25 minutes, or until a toothpick inserted in the middle of a muffin pulls out clean. When safe enough to handle, remove muffins from tin. Serve warm or cool on a baking rack and enjoy later.

Serving Suggestions

These muffins will warm your spirits on a cool autumn morning. They also make a nice item to pack for a lunch or snack.

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