Pecan & Pear Muffins
Prep Time
Makes
Cooking Mode
2 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon or ginger
1 egg
1 cup buttermilk
½ cup canola oil
2 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon or ginger
1 egg
1 cup buttermilk
½ cup canola oil
Directions
1Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and spice. In a separate bowl, whisk together egg, buttermilk and oil. Pour wet ingredients over flour mixture, stir until just combined and then evenly divide batter into prepared muffin tin.
2Bake on middle rack of oven until tops are firm to the touch, about 20 min. Let cool in muffin tin 5 min. then transfer to a cooling rack to cool completely. Store muffins in an airtight container for up to 2 days or wrap individually and freeze for up to 2 weeks.
3For fruity pear & pecan muffins, add 1/2 cup (125 mL) Chopped Pecans and 1 cup (250 mL) peeled, roughly chopped ripe pears
Disclaimer
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Personal Note
Personal Note
