Pear and Walnut Muffins

Pear and Walnut Muffins

1/2 cup of chopped walnuts

1 cup flour 

1/3 cup of whole wheat flour 

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2/3 cup packed brown sugar

1 Tbsp/ canola oil

2 tsp. vanilla extract

1(8oz.) carton plain yogurt

1 large egg

1 1/2 cups finely diced peeled pear(I used apples instead)

3 Tbsp. turbinado sugar

(I also used some topping from a coffee cake instead.

Place walnuts in a food processor; process until finely ground. Combine flour & next three ingredients in a medium bowl; stir well with whisk. Stir in walnuts. Make a well in the center of the mixture. Combine brown sugar & next four in ingredients in a small, add to flour mixture, stirring just until moist. Fold in the diced pear. Spoon batter into 10 muffin cups coated with shortening; sprinkle batter with turbinado sugar. Bake at 400 for 20 min. or until muffins spring back when touched lightly in the center. Remove from pans immediately. Place on wire rack. Serve warm or at room temperature

Happy Baking

The Muffin Man

Almond-Poppy Seed Muffins

So...................We Updated!!

Well we finally made muffins! After such a long break we finally did make breakfast, for this Saturday we made Almond-Poppy Seed muffins! Here is the recipe and hopefully more to come soon

Almond-Poppy Seed Muffins

Makes 1 1/2 Dozen Muffins

Prep Time: 20 Min

Cook Time: 20 Min                                                                        

        

                                                           

Wet Ingredients                                                                                                                                                                                                                                                                

1 2/3 Cups of Honey

                                                                                

1 Cup of Canola Oil                                                                                                                                                                                                                                           

3 Eggs

                                                                                                                      

1 3/4  Cups of Milk

                                                                                                                      

2 teaspoons of Vanilla 

3 teaspoons Almond Extract                                

Dry Ingredients

3 3/4 Cups of Whole Wheat Flour

1 Tablespoon of Baking Powder

1 1/2 teaspoons of Salt

1/4 Cup of Poppy Seeds

 1. Combine the wet ingredients using a wire whisk

                                

2.In a separate bowl, mix the dry ingredients

3. Add both mixtures together

 

4. Pour the batter into greased muffin pan

5. Bake at 350 for about 20 min

         

The Biggest Muffin Man