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Pear-Anise Muffins

May/June 1997

Your rating: None Average: 4 (2 votes)

Fragrant pears and anise pair well in these moist muffins.



READER'S COMMENT:
"I used dried buttermilk and half whole wheat pastry flour. These muffins were moist and delish! "
Pear-Anise Muffins

Makes: 1 dozen muffins

Active Time:

Total Time:

Ingredients

  • 1 firm pear, such as Bosc, peeled and grated (1 cup)
  • 2 tablespoons lemon juice
  • 1 large egg
  • 1 large egg white
  • 3/4 cup packed light brown sugar
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 2 tablespoons aniseed
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar

Preparation

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Toss pear with lemon juice in a small bowl; set aside.
  3. 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.
  4. 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.

Nutrition

Per serving: 196 calories; 6 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 33 g carbohydrates; 4 g protein; 1 g fiber; 228 mg sodium; 99 mg potassium.

Nutrition Bonus: Folate (16% daily value).

Carbohydrate Servings: 2

Exchanges: 2 other carbohydrate, 1 fat


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Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
1 hour or less
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Breakfast
Brunch
Snack
Season
Spring
Fall
Winter
Publication
May/June 1997
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