Cooking with Cat: Pear Mini Muffins
A nutritious and easy to make breakfast or snack for the whole family.
Incorporating pears into a muffin recipe adds a flavor, cuts fat and increases nutritional value. Pears are a popular seasonal fruit during the winter and provide dietary fiber and vitamins C & K. This delicious muffin recipe is great for both children and adults. For more information on the necessary nutrients your baby needs, check out our nutrient chart.
This recipe makes approximately 24 mini-muffins.
Here is what you will need:
- 1 cup rolled oats
- 1 cup buttermilk
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup brown sugar
- 1/4 cup cranberry juice (you can substitute with orange juice)
- 1 cup pear puree (approx. 2 pears)
- 1 egg
Pour oats in a small bowl, and pour in buttermilk.
Let sit for two hours at room temperature.
While the buttermilk is sitting, prepare the pear puree.
Peel, cut and remove the core of the pear.
*Note – 2 medium sized pears, makes approximately 1 cup of pear puree.
Using immersion blender, puree pears to desired consistency.
*Note- Since the pears will soften while they bake in the muffins, the puree can be a little chunky.
Preheat oven to 350 degrees Fahrenheit. Line muffin cups with paper muffin liners, or use nonstick cooking spray.
In a large bowl, mix together whole wheat flour, baking powder, baking soda and brown sugar.
Stir in the oat and buttermilk mixture.
Add egg, pear and juice and mix well.
Pour batter into prepared muffin cups and bake in a preheated oven for 12-15 minutes, or until a toothpick inserted into center of the muffin comes out clean.
Serve warm. These muffins will last for 3 days stored on the counter. You can also store any extras in the freezer.
By storing additional muffins in the freezer, you will have a quick and easy breakfast when you are on the go.