Apple and Pear Muffins

Whole Wheat Flour, Raisins, and Cinnamon

Apr 29, 2009 Laura Allgrove

These lightly spiced whole wheat muffins are loaded with fruit, and have a moist tender crumb texture.

Yes, they are made with whole wheat flour, adding calcium, iron, fibre, and other minerals to this tasty muffin. The apples and pears are a good source of dietary fibre and Vitamin C. The raisin and cinnamon give just a hint of spice and sweetness to this snack time treat.

Many dieters have banished muffins from their food diaries. The muffins found in most coffeehouses and bakeries are loaded with sugar and artificial ingredients. But when you bake your own, you can turn out true nutritional dynamos. Muffins loaded with anti-oxidants and fibre from fruits and complex carbohydrates from the whole-wheat flour.

We all know increasing the amount of fibre in our diet is good for our health. One option is to make high fibre muffins. They are easy to make and eat, while helping maintain better health. High fibre muffins can be used between meals when the feeling of hunger starts.

Apple and Pear Muffins

Ingredients

  • 1 cup organic sugar
  • 1/2 cup brown sugar
  • 2 ¼ cups organic whole wheat flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 cup melted butter
  • 2 eggs, beaten
  • 1 cup sour milk
  • 1/2 teaspoon pure vanilla extract
  • 1 medium size apple, pealed, cored and chopped
  • 1 medium size pear, pealed, cored and chopped
  • 1/2 cup raisins

Method

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans or line with baking cups.
  2. In large bowl, mix together 1 cup sugar, 1/2 cup brown sugar, flour, salt, baking soda and cinnamon. Make well ion centre and pour in melted butter, eggs, vanilla and sour milk. Stir dry ingredients until moistened, then fold in raisons, chopped apples, and pears. Muffin batter is not fluid and should be lumpy.
  3. Fill cups 2/3 full. Bake in preheated oven for 30 minutes, or until toothpick inserted into centre of muffin comes out clean. Cool 1-2 minute before removing from pans to wire racks.

Makes 12 medium sized individual muffins.

Tips

Moisten raisins by placing in small sauce pan, cover with water and sprinkle with 1 teaspoon of baking soda. Bring up to a boil, remove from heat, drain water and add to baking.

Make sour milk by combining 1 cup of milk with 2 teaspoons vinegar and allow setting for 10 minutes.

When adding the liquid mixture to the flour mixture, stir just until moistened. Stirring out all the lumps will cause the muffins to have peaks, tunnels, and a tough texture.

To store muffins, cool completely. Place them in a plastic bag, seal, and store at room temperature for up to three days.

To freeze muffins, place them in freezer bags, seal and freeze for up to three months.

The perfect muffin has a light brown pebbled round top and a moist even interior. There should be no peaks or tunnels which are caused by over mixing.

The copyright of the article Apple and Pear Muffins in Baking & Desserts is owned by Laura Allgrove. Permission to republish Apple and Pear Muffins in print or online must be granted by the author in writing.
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