Oat Muffins With Cranberries And Pears

Name: Oat Muffins With Cranberries And Pears
Yield: Makes 12 muffins
Ingredients: ½ tsp (2 mL) baking soda; ½ tsp (2 mL) salt; ¼ tsp (1 mL) ground cinnamon; ¼ tsp (1 mL) ground nutmeg; ⅔ cup (160 mL) peeled and diced pears; ⅓ cup (80 mL) dried cranberries; 1¼ cups (310 mL) plain yogurt (not low-fat or fat-free); ½ cup (125 mL) fancy molasses; ½ cup (125 mL) packed light brown sugar; ½ cup (125 mL) unsalted butter, melted and cooled; 1 egg; ½ cup (125 mL) all-purpose flour; ½ cup (125 mL) whole wheat flour; 1½ tsp (7.5 mL) baking powder; 1 ⅓ cups (330 mL) rolled oats, plus extra for sprinkling

Preparation info

Makes
12
muffins

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

These muffins are light and moist. The naturally sweet pear balances with the tart cranberry, but you could replace the cranberry with virtually any fruit you prefer.

Ingredients

1 ⅓ cups (330 mL) rolled oats, plus extra for sprinkling
1¼ cups (310

Vegetarian
Pie

Method

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
Stir the oats and yogurt together in a large bowl. Stir in the molasses, brown sugar, melted butter, and egg.
In a separate bowl, sift the flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir the flour mixture into the oat mixture until blended, then stir in the pea