Nourishing muffins that are nice for a snack or a quick breakfast.
Recipe information
Yield
Makes 10
Ingredients
3/4 cup pear nectar
2 large eggs
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1 cup whole wheat flour
1 cup all purpose flour
2/3 cup (packed) golden brown sugar
1/2 cup low-fat granola
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/4 cups finely chopped unpeeled pear (about 1 medium)
Preparation
Step 1
Preheat oven to 350°F. Line ten 1/3-cup muffin cups with foil muffin papers. Whisk first 5 ingredients in large bowl to blend. Stir both flours and sugar in medium bowl until no sugar lumps remain. Mix in granola, baking powder, nutmeg and salt. Add pear; toss to coat. Stir flour mixture into egg mixture just to blend (batter will be thick). Divide among prepared muffin cups, mounding in center.
Step 2
Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack and cool.
