Pear Muffins
a recipe that serves 6 by
Ingredients:
1 pear-peeled, cored and diced (your favorite pear -like Bartlett, green colored or red)
1/2 to 1 tablespoon of olive oil
1 cup all purpose flour
1/2 cup Splendor (or the equivalent of a sweetener of 1/2 cup white sugar)
1 1/4 teaspoon baking powder
1/8 teaspoon of salt
1/2 cup of 2% milk
1 egg beaten (do not use egg substitute)
2 tablespoons and 2 teaspoons of Canola oil
*muffin topping
Directions:
1- **Heat olive oil in a skillet over medium high heat, saute pear until caramelized; set aside to cool completely.
2- Preheat oven 375 degrees. Paper line 6 muffin cups.
3- In medium bowl combine: flour, sugar, baking powder & salt and mix well. In small bowl mix well milk, oil & egg.
4- Add small bowl to med. bowl of dry ingredients and mix with a whisk until dry ingredients are moistened and batter is “lumpyish”.
5- Fill cups 2/3, put 1/2 teaspoon caramelized pear into the middle of the muffin let batter go on top of the pear muffin. (Top with light sprinkling of muffin topping.)
6- Bake 30-35 minutes and cool for at least 10 minutes before serving.
Notes:
*Muffing Topping: (3 parts splendor white with 2 parts splendor light brown sugar) if using tablespoons there should be enough mix for at least 2 to 3 six muffin trays.
**One caramelized pear should make enough for at least 12 muffins, so excess can be refrigerated. Hot or cold caramelized pear serves great alone as a desert plain or with a sprinkle of cinnamon or a spot of cool whip light. Also nice over vanilla ice cream.