{"id":3345,"date":"2011-01-24T10:31:10","date_gmt":"2011-01-24T18:31:10","guid":{"rendered":"http:\/\/foodiddy.com\/?p=3345"},"modified":"2011-01-24T17:25:35","modified_gmt":"2011-01-25T01:25:35","slug":"maple-pear-oatmeal-muffins","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=3345","title":{"rendered":"Maple-Pear Oatmeal Muffins"},"content":{"rendered":"

I pretty much eat Chobani Greek Yogurt for breakfast every morning. I’ve started adding mix-ins. Sometimes Uncle Sam Toasted Whole Wheat Berry Flakes and Flax-seed cereal, sometimes granola, fresh\/frozen berries and white choc. mini chips. I manage to really change it up, but I have been craving a good muffin.<\/p>\n

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Bosc and Anjou pears were on sale this week, so I bought a few. I did not purchase them thinking I’d be putting them into muffins, but that’s how it worked out. I found a recipe in an old Best of Weight Watcher Magazine<\/em> cookbook and made a few substitutions based on ingredients I had on hand.<\/p>\n

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The Ingredients:
\n<\/strong>1 3\/4 Cup All-Purpose Flour
\n1 Teaspoon Baking Soda
\n1 Teaspoon Baking Powder
\n1 Teaspoon Cinnamon
\n1\/2 Teaspoon Salt
\n2 Tablespoons Finely Chopped Pecans – I used 3 tablespoons of glazed pecans I already had for salads
\n1 1\/2 Cups Quick Cooking Rolled Oats
\n1 Large Pear – cored, peeled and chopped – I used an Anjou pear
\n1 Cup Fat Free Buttermilk – had to use regular milk with lemon. 1 Cup milk\/1 Tablespoon Lemon Juice
\n1\/2 Cup Dark Brown Sugar – packed
\n1\/3 Cup Pure Maple Syrup
\n2 Tablespoons Vegetable Oil
\n1 Large Egg<\/p>\n

Directions:
\n<\/strong>Preheat your oven to 400 degrees F.<\/p>\n

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Combine the flour, baking soda, baking powder, cinnamon, and salt in one bowl.<\/p>\n

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Combine the chopped pecans and 2 Tablespoons of the oats into another bowl.<\/p>\n

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Wash and peel your pear.<\/p>\n

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The directions said to chop the pear. Wasn’t sure on how big to make the pieces, but the size I chose turned out to be perfect.<\/p>\n

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Combine the remaining oats, pear, buttermilk, brown sugar, syrup, oil, and egg in a bowl.<\/p>\n

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Let stand for 5 minutes.<\/p>\n

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Then add the oat-pear mixture to the flour mixture and stir until blended.<\/p>\n

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I used paper\/foil wrappers because I knew I wanted to bring some to work for people. Make sure you spray the muffin tin if you aren’t going to use papers. I did that on my mini muffin tin and the muffins easily popped right out.<\/p>\n

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Spoon the batter into the cups, filling each about 2\/3 full. The recipe says it makes 12 muffins – I made 12 regular size and 8 mini muffins. Maybe I didn’t fill mine enough, but I thought they\u00a0ended up being a\u00a0good size.<\/p>\n

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Sprinkle tops with the pecan-oat mixture.<\/p>\n

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Bake for between 18-20 minutes. 18 was enough for mine – I inserted a toothpick and it came out clean. Cool in pan on rack for 5 minutes, then remove from pan and continue cooling on rack.<\/p>\n

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The muffins were delicious! I loved the flavor and they were really moist.<\/p>\n

I will list the nutrition info. according to the recipe – mine turned out different because of the two substitutions – Even though the calorie count on the pecans wasn’t much different, the sugar content was higher because they were glazed. I also had more calories in mine due to the whole milk vs. fat-free buttermilk substitution.<\/p>\n

Per Serving – 1 Muffin – 220 Calories | 5 g. Fat | 18 mg Chol. | 256 mg Sod. | 40 g Carbs | 2 g Fiber | 5 g Prot. | 4 Points<\/p>\n

The muffins will keep stored in an airtight container at room temperature for up to three days. I ended up bringing some to work, putting some in the freezer and I still have\u00a0a few\u00a0on the counter in a container.<\/p>\n

Is it wrong that it’s only been one day and I’m already picturing them crumbled up in my yogurt?<\/p>\n

Question: What’s your\u00a0favorite muffin?<\/strong>
\nI am a blueberry muffin girl, but I enjoy a good spiced muffin as well.<\/p>\n

Enjoy!
\n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

I pretty much eat Chobani Greek Yogurt for breakfast every morning. I’ve started adding mix-ins. Sometimes Uncle Sam Toasted Whole Wheat Berry Flakes and Flax-seed cereal, sometimes granola, fresh\/frozen berries and white choc. mini chips. I manage to really change it up, but I have been craving a good muffin. Bosc and Anjou pears were … <\/p>\n

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