Pears are such a great fruit I love to add into pastries and cakes. These pear muffins combine juicy pears with oatmeal and brown sugar and are just perfect as a quick breakfast.
Photo: Natalie Levin
Pear Muffins with Oatmeal
For the pear muffins:
- 240 grams (1 cup) dark brown sugar
- 2 large eggs
- 25 grams (1 tbsp.) raw tahini paste
- 45 ml. (3 tbsp.) water
- 200 ml. (1 cup) natural yogurt 3% fat
- 80 ml. (1/3 cup) vegetable oil
- Pinch of salt
- 1 tsp. vanilla extract
- 140 grams (1 cup) all-purpose flour
- 140 grams (1 cup) whole wheat flour
- 50 grams (1/2 cup) whole oats
- 10 grams (2 tsp.) baking powder
- 4 ripe pears (peeled and diced)
Decoration:
- Whole oats
- Light brown sugar
- Sugar powder
- Preheat oven to 170c degrees and grease a muffins pan.
- In a large bowl, whisk sugar, eggs, tahini, water, yogurt, oil, salt and vanilla until blended.
- Add all-purpose flour, whole wheat flour, oatmeal and baking powder and mix just until incorporated.
- Add diced pears and mix gently just until evenly dispersed in the mixture.
- Pour the mixture into the ports.
- Sprinkle some oatmeal and brown sugar on top of each muffin.
- Bake for about 15-20 minutes or until the muffins are golden and a toothpick inserted in the center comes out with moist crumbs.
- Cool completely, sprinkle with powdered sugar and serve.
- Keep the muffins in a closed container in the refrigerator up to 4-5 days.
- It is best to serve them at room temperature. Instead of pears you can use apples or apricots.
- Nondairy version: convert the yogurt with same amount of soy milk or coconut milk.
Photo: Natalie Levin