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Saturday, January 30, 2016

Pear oatmeal muffins

Pear oatmeal muffins

I was standing in my kitchen tonight, and looking around for ideas.  I came up with the idea that a nice muffin would be easy enough to make.  I could eat these for breakfast, or a snack at night.  Now, you do use brown sugar.  You can sub for whatever you use, just keep in mind, you are not eating the whole recipe (I hope anyways) and so the sugar is distributed and this is a treat, not a meal. (again, I hope)

Here is the ingredients and instructions.
Preheat oven to 375*.

Mix together 2 flax eggs and let sit for 5 min. (flax egg= 2 tablespoons ground flax and 6 tablespoons warm water.  Mix together and let sit)

Ingredients 
Dry
2c whole wheat pastry flour
2c oats
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt (optional)
1 1/2 tsp. cinnamon 

Wet
1/2c unsweetened applesauce
1 tsp. vanilla
1/2-3/4 cup plant milk (unsweetened)
2 flax eggs
1c brown sugar (if you use liquid sweetener, you may need to increase the flour up to 1/4c to compensate for the extra liquid)
2 bartlett pears, peeled and seeded.  Chop into small chunks, should total about 2 cups when all cut up.  A little more or less will not hurt.

Mix all the dry ingredients in a large bowl.  Make sure they are mixed well.  Make a well in the middle, and add all the wet ingredients.  Mix everything together with a wooden spoon,  until it is all smooth. (well, as smooth as you can with oatmeal)
In a muffin pan lined with muffin/cupcake paper, distribute the mix.  I put a large ice cream scoop in each one.  I ended up with 15 muffins. 
I have some course brown sugar, and I sprinkled it on each muffin and some oats.
Place in oven and bake for 15-17 minutes, or until a toothpick comes out clean.
Take out of oven and put on cooling rack.  
Let cool until you can touch and enjoy.  Store in an airtight container and enjoy.

When it is all mixed well, 


  

9 comments:

  1. Hi!! Love your recipes! With this one what other flour can be used? I have bread flour,whole wheat flour,and rice flour. Also can egg replacer be subed? Tia!

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    1. bread flour would work best. I normally use regular unbleached white flour. I don't think rice would work in this. Also you can use any form of egg replacement you want. I have used chia seed eggs, and also the box of egg replacer. :)

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  2. This comment has been removed by a blog administrator.

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  3. Love this!.Do you know why it would be that when I pin your recipes, a photo doesn't come.through with it?

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    1. I will look into that. I didn't know there was an issue. Thank you. :)

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  4. I made these just now and have a question for you...Is the brown sugar you have listed under wet ingredients not the usual dry brown sugar I'm thinking of? I used regular dry brown sugar and found there was not enough wetness to the batter from just the applesauce, vanilla, and egg replacer. I ended up adding about 2/3 cup of almond milk to the mix and the muffins came out great, very tasty -- I am curious where I may have messed up in following your recipe, though?

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    1. I owe you a huge apology. I was so tired last night I neglected the 1c of plant milk. I am sorry you had to be the one to figure it out before I did. I hope they worked out ok after you added the milk. Again, I am very sorry.

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    2. Oh, no wonder, haha! Well, at least I had the right instinct to add the almond milk! They were very good - they were made for Sunday brunch and everyone loved them. I used aquafaba eggs (3TB per 'egg'), and strawberries were the fruit I had on hand. I also made about 13 muffins, so they rose a bit higher. Thank you for the recipe :)

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  5. I can't wait to make these muffins. I just have a question, do you think this batter would work as a loaf? Thank you for sharing all your wonderful recipes, so very much appreciated.

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