Tuesday, April 8, 2008

Pear and Granola Muffins

So Martha Stewart's Everyday Baking made these muffins the other day (watched on my TiVo) and they just looked waaaay too good. Ok, I have to say it, I can't contain myself any longer...what's up with John Barricelli face? Did he stray on that tan or what? I mean, come on...it looks really bad! He looked completely normal when he was co-hosting Everyday Food with the rest of the girls, and then when they break him off a new show...he goes BRONZE??? I mean I know he's italian and olive skin and all but COME ON!!!!! Either he's seriously got to lay off the cheap tanning lotion or tell his makeup artist to slow down...ok, I digress...

So I couldn't think of a better muffin to submit for Greedy Gourmet's SnackShot#3. Muffins is the theme and boy are there tons out there! But what’s the difference between a muffin and cupcake? Well, a muffin contains less sugar and doesn’t have an icing top, so that means healthier right? Riiiiiiiiiiiiiight! So I finally tried these muffins out and big HUGE Y-U-M--O...they are soo good! I love the combination of granola in and ontop fo the muffin. They were very simple to make (I didn't even have to take out the Kitchenaid!!!!) These are definitely going into the 'signature' file.
Pear and Granola Muffins
Adapted from Everyday Baking

For Muffins:
1 cup all-purpose flour
3/4 cup whole-wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 large eggs
3/4 cup packed light-brown sugar
1/2 cup plain low-fat yogurt
2 Tbsp unsalted butter, melted
2 D'Anjou pears (2 cups), peeled and cut into 1/4-inch dice

For Granola Crisp Topping:
1/2 cup granola
1/4 cup all-purpose flour
1/4 cup packed light-brown sugar
1/4 tsp salt
3 Tbsp chilled unsalted butter

Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.

In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and pears.

Make Granola Crisp Topping: In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.

Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.

Makes 12 muffins

1 comment:

Anonymous said...

I just made these muffins. They are good, but a bit dense and not as "peary" as I would have liked. I also thought they needed more of the crumble. The next time I will make extra; maybe add some chopped almonds too. I am also curious if you added granola (as the recipe says) to the batter. In step 2 it says to fold in the pears AND granola. However, I see no granola listed in the ingredients for the muffins. I assumed this was a misprint and only used the granola for the topping. Let me know what you did. Yours look fantastic. Best, Mike.


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