Pear Mini-Muffins

A nutritious and easy-to-make breakfast or snack for the whole family.

Incorporating pears into a muffin recipe adds flavor, cuts fat and increases nutritional value. Pears are a popular seasonal fruit, typically from August to October, and provide dietary fiber and vitamins C & K. This delicious muffin recipe is great for both children and adults. Include your child in the preparation process to add to the fun of the event! For them, this is a wonderful chance to bond or pick up new skills.

This recipe makes approximately 24 mini-muffins.

Here is a list of the ingredients you will need:

• 1 cup rolled oats


• 1 cup buttermilk


• 1 cup whole wheat flour


• 1 tsp baking powder


• 1/2 tsp baking soda


• 1/4 cup brown sugar


• 1/4 cup cranberry juice (you can substitute with orange juice)


• 1 cup pear puree (approx. 2 pears)


• 1 egg

Directions:

1. Mix rolled oats and buttermilk into a small bowl


2. Let sit for two hours at room temperature


3. While the buttermilk is sitting, prepare the pear puree


4. Peel, cut and remove the core of the pear
   *Note 2 medium sized pears, makes approximately 1 cup of pear puree


5. Using immersion blender, puree pears to desired consistency
   *Note- Since the pears will soften while they bake in the muffins, the puree can be a little chunky


6. Preheat oven to 350 degrees Fahrenheit. Line muffin cups with paper muffin liners or use nonstick cooking spray


7. In a large bowl, mix whole wheat flour, baking powder, baking soda and brown sugar


8. Stir in the oat and buttermilk mixture


9. Add egg, pear and juice and mix well


10. Pour batter into prepared muffin cups and bake in a preheated oven for 12-15 minutes, or until a toothpick inserted into center of the muffin comes out clean


11. Serve warm

These muffins will last for 3 days stored on the counter. You can also store any extras in the freezer. By storing additional muffins in the freezer, you will have a quick and easy breakfast when you are on the go.