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