Monday, October 3, 2011

Whole Grain Pear-Ginger Muffins

This is some of what we saw on a quick drive yesterday! A very pretty time of year. This world is such a pretty place.

We are enjoying the changing colors on the trees. We enjoyed a really pretty drive up in the mountains. It was a beautiful weekend. We had some nice family time together. I also believe in prayers and miracles. My son lost his expensive tennis racket after his tournament. We were praying so hard that some one would be honest and find it. Sunday he got a phone call. Someone had the missing racket. We have said many prayers of thanks. Miracles are happening everyday. Life is Sweet! :)

It is always fun to try out new versions of muffins. This recipe is no exception. I have never had pears in muffins before. I got the idea from a recipe I found in a Better Homes and Garden magazine. Pears were a nice addition to my muffins. They are similar to having pieces of apple in it but sweeter. The fresh ginger in them was a nice addition as well. This is a nice time of year to have wonderful muffins to eat. You could freeze some too. The wonderful part about these muffins is they are loaded with great things for you as well. :) Check out this great way to store your apples this season.


2 C whole grain flour
2 C old fashioned oatmeal
5 T honey or 6 T packed brown sugar
1 T baking powder
1 tsp ground ginger or 1 1/2 tsp fresh grated ginger
1 tsp cinnamon
1/2 tsp fresh nutmeg * optional
1/2 tsp salt
1 1/3 C milk or kefir or yogurt
1/2 C water
1/2 C coconut oil or 2/3 C of another oil
2 eggs
1 1/2 C pears chopped in small pieces
1/2 C chopped nuts almonds, walnuts, or pecans

Directions: Makes 2 dozen Grease muffin pans

1. Measure and pour all the dry ingredients in a bowl. Stir together with a wire whisk.

2. In another bowl put, milk, water, oil and eggs. Beat till all combined.

3. Make a well in the dry ingredients and pour in the liquid mixture. and stir with wire whisk till all combined.

4. Then fold in the pears and nuts.

5. Scoop the batter into greased muffin pans. Bake at 400 15 to 18 min or till lightly golden.

6. Let cool 5 min and then put on wire cooling racks to cool. Enjoy!

*They taste even better the next day!

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