Fragrant pears and anise pair well in these moist muffins.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1997

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Recipe Summary

total:
50 mins
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

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  • Toss pear with lemon juice in a small bowl; set aside.

  • Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add buttermilk, oil, aniseed and vanilla and whisk until blended. Whisk flour, baking powder, baking soda and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and grated pear and stir with a rubber spatula until just combined.

  • Spoon batter into prepared muffin cups and sprinkle with granulated sugar. Bake until tops spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool.

Tips

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition Facts

196 calories; protein 3.9g 8% DV; carbohydrates 33.2g 11% DV; exchange other carbs 2; dietary fiber 1.2g 5% DV; sugars 15.7g; fat 5.7g 9% DV; saturated fat 0.6g 3% DV; cholesterol 16.3mg 5% DV; vitamin a iu 39.6IU 1% DV; vitamin c 2mg 3% DV; folate 65.4mcg 16% DV; calcium 45.9mg 5% DV; iron 1.5mg 8% DV; magnesium 10.6mg 4% DV; potassium 98.9mg 3% DV; sodium 245.2mg 10% DV; thiamin 0.2mg 18% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Rating: 4 stars
10/30/2011
I used dried buttermilk and half whole wheat pastry flour. These muffins were moist and delish! Read More