Here’s a sweet treat for the New Year. Perfect for a light breakfast, or a pick-me-up in the middle of the day. We enjoyed them for our first breakfast of 2014. 🙂
I replaced the low fat yogurt with non-fat, and the butter with Earth Balance. Since Earth Balance already has salt in the mix, no extra salt was needed. I couldn’t find store bought plain granola, so I used an apple cinnamon flavor instead of making some from scratch. It was a really nice combination with the pears. I tried replacing the all purpose flour with 100% whole wheat pastry flour, as well. It is a heartier (and healthier) muffin if you choose to do it that way. They are lighter and fluffier with a mixture of the two types of flours. Your choice. 🙂 I think I preferred the blend, however, so that is how the recipe is as follows:
Pear and Granola Muffins
Based on a Recipe from MarthaStewart.com
For the muffins:
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2 large eggs
3/4 cup packed light-brown sugar
1/2 cup plain non-fat yogurt
2 tablespoons Earth Balance, melted
2 D’Anjou pears (2 cups), peeled and cut into 1/4-inch dice
3/4 cup plain or apple cinnamon granola
For the topping:
1/2 cup granola
1/4 cup all-purpose flour
1/4 cup packed light-brown sugar
3 tablespoons chilled Earth Balance
STEP 1 Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, and cinnamon.
STEP 2 In a separate bowl, whisk together eggs, brown sugar, yogurt, and Earth Balance. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and pears.
STEP 3 Make Granola Crisp Topping: In a bowl, toss together 1/2 cup granola, and 1/4 cup each all-purpose flour and packed light-brown sugar. Cut 3 tablespoons chilled Earth Balance into pieces; add to granola mixture, and rub in with fingertips until clumps form.
STEP 4 Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.