pear and granola whole wheat muffins
 
3/4 cup  pear nectar
2 large  eggs
2 Tbsp  vegetable oil
1 Tbsp  fresh lemon juice
1 tsp  grated lemon peel
1 cup  whole wheat flour
1 cup  all purpose flour
2/3 cup  (packed) golden brown sugar
1/2 cup  low-fat granola
1 Tbsp  baking powder
pinch  of ground nutmeg
1/2 tsp  salt
1-1/4 cup  finely chopped unpeeled pear (about 1 medium)
 
preheat oven to 350f. line ten 1/3-cup muffin cups with foil muffin 
papers. whisk first 5 ingredients in large bowl to blend. stir both 
flours and sugar in medium bowl until no sugar lumps remain. mix in 
granola, baking powder, nutmeg and salt. add pear; toss to coat. stir 
flour mixture into egg mixture just to blend (batter will be thick). 
divide among prepared muffin cups, mounding in center. 
bake muffins until golden brown and tester inserted into center comes 
out clean, about 20 minutes. transfer muffins to rack and cool. 
 
source: http://www.wholesomebabyfood.com/tip.htm 
 
 
 
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(ID: 75396) Mirror: rec.food.recipes: Thu, Dec 2, 2004


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