Sunday, September 19, 2010

Pear Granola Muffins

So I stole this recipe from the P90X cookbook (more on that journey later) and I love them. They are really good and really good for you too! Yippie! I have modified the recipe a little to add a little more crunchy granola to it. I love granola. This muffin is denser than your regular muffin, but it tastes great for something so good for you. You can tell that these are healthy when you eat them, but that doesn't change how yummy they are.

3/4 c. pear nectar (I used the juice from a can of No Sugar Added Pears, it was exactly 3/4c)
2 egg whites
2 T vegetable oil
1 T fresh lemon juice
1 t lemon zest

1 c whole wheat flour
1 c all-purpose flour
2/3 c packed brown sugar

1/2 c. low-fat granola (no fruit/raisins)
1 T baking powder
1/2 t nutmeg
1/2 t salt

1 1/2 c chopped canned pears.

1/3 c granola

Mix together the first 5 ingredients until slightly foamy.
In another bowl, sift together flours and sugars.
Add granola (break up any large pieces), baking powder, nutmeg and salt. Mix well.
Add pears to the flour mix and mix to coat.
Gently fold in all of the liquids to the flour mixture.
Put into greased muffin tins.
Sprinkle remaining granola over the top of the raw muffins.
Bake at 350 for 20 min. (or until toothpick comes out clean)

Morning Glory Muffins

I have struggled with my inability to be fully functioning first thing in the morning. I almost never make my family breakfast, unless it is the weekend and we call it brunch. so I am trying to find things that I can make ahead of time and freeze for my kids. This week we made my Mom's Morning Glory Muffins. I love the way that these taste, and that they include so many fruits and veggies baked right in. They taste amazing. Enjoy.
Morning Glory Muffins

Sift together:
1 c sugar
1c whole wheat flour
1 1/4 c white flour
1 T cinnamon
2 tsp Baking soda
1/2 tsp salt

Mix together, then mix with flour mixture:
3/4 c raisins
1 apple peeled grated
1c. crushed pineapple drained
2c carrots shredded
1/2 c chopped nuts (optional)

In a separate bowl mix:
3 large eggs
1 tsp vanilla
1 c oil (or 1/2 c apple sauce and 1/2 c oil, I used apple butter today)

Mix the wet and dry ingredients until just mixed, don't over mix.

Spoon batter into muffin tins, greased or lined with papers, filling each to the brim. Bake for 20 min at 350* or until toothpick inserted into the middle comes out clean. Cool muffins for 10 min then take out and finish cooling. Makes 18 muffins (I didn't add the raisins or nuts this time, and used larger tins than normal so I got 12) These freeze well.