This is a recipe I've posted before, and I'm doing it again because the muffins are so good for breakfasts (as well as snacks and even desserts). With Saturday looming and time in the morning (or tonight) to make a little something special, Apple Butter and Pear Muffins are a great choice. The muffins are sweet, but not cloyingly so. They include whole grains, and the chopped pear and apple butter keep them moist without the need for a lot of butter or oil. The walnuts on the top are optional but add extra crunch, and really do enhance the flavor of the muffins. Go for them. The muffins perfect for tomorrow's breakfast or munching any time of day.
Apple Butter and Pear Muffins -- Makes 12
1 cup of flour
1/2 cup of white whole wheat flour
1/2 cup of oats (old fashioned or quick)
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of nutmeg
1/3 cup of sugar
1/3 cup of brown sugar
1/3 cup of canola oil
2/3 cup of low-fat buttermilk
2 eggs
1 teaspoon of vanilla
1/2 cup of apple butter
1 very ripe pear, cored and chopped
1/2 cup of chopped walnuts (optional)
Preheat the oven to 400 degrees and coat a muffin tin (12 wells) with non-stick cooking spray or put cupcake liners in the wells and spritz them with a little non-stick cooking spray. In a large bowl, whisk together the flour, white whole wheat flour, oats, sugars, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In another bowl, whisk together the oil, buttermilk, eggs, vanilla, and apple butter. Stir the wet ingredients into the dry ingredients until everything is just moistened and then stir in the chopped pear. Divide the batter among the muffin wells and sprinkle on the walnuts, if you're using them. Bake the muffins for 20-25 minutes until a toothpick inserted in the center of a muffin comes out clean and/or the muffins are just firm to the touch.