This weekend I finally got back to baking. After the holidays I didn’t have a lot of baking interest, which is not to say I wasn’t still consuming baked goods by the handful, I was. In any case, I wanted to foray back into the flour, sugar, butter and eggs with a healthy and seasonal pick.
Pear Cranberry Muffins
1/4 + 1/8 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tsp cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon of salt
2 tbsp unsalted butter
2 tbsp nonfat Greek yogurt
1/2 teaspoon vanilla
1/3 cup sugar
1/3 cup fresh squeezed orange juice
zest of one orange
1 cup chopped Bosc Pear
1/4 cup chopped fresh cranberries
1/4 cup chopped walnuts
Set oven to 350 degrees, bake for 25 minutes
This looks like maybe a lot of ingredients, but it is really pretty simple, and very easy, and beyond delicious. Yes, I received comments like “this is the best muffins you’ve ever made!”. So, what are you waiting for?
In a small saucepan melt the 2 tbsp of butter, and set aside to cool. In a small bowl whisk the egg and then add the Greek yogurt and continue to whisk. At this stage is may start to resemble cottage cheese, do not worry. Slowly add the cooled, but melted butter and the sugar and continue to whisk.
Now the egg mixture is a beautiful creamy golden color. At this time add the fresh squeeze orange juice, the zest and the vanilla, give this a good whisk and set aside.
In a separate bowl mix the flours, baking powder, baking soda and spices. Set this aside and move onto the chopping of the pears, cranberries and walnuts.
Create a well in the flour bowl and pour in the egg mixture and mix enough to fully incorporate the dry and wet ingredients. With a spoon mix in the the chopped pears, cranberries and walnuts.
With a large spoon scoop the batter into muffin cups and bake for 25 minutes at 350 degrees.
These muffins are a delight, full of moisture, seasonal fruits and low in calories. Secret: These beat those packages 100 calories vita-muffins in flavor, and health!