Pear and date muffins

Pear and date muffins

Directions: 15 minutes
Cook time: 15 minutes
Servings: 15 muffins
Allergens: Eggs, Milk, Wheat and triticale,
Plan ahead Vegetarian
Recipe submitted by Frédérike Audet, Marie-Ève Desrosiers, Mélia Grégoire-Poirier and Frédérique Massie, nutrition trainees

Ingredients

  • 410 ml (1 ⅔ cup) whole wheat flour
  • 5 ml (1 tsp) baking powder
  • 2.5 ml (½ tsp) baking soda
  • 1 ml (¼ tsp) salt
  • 160 ml (⅔ cup) dried dates, diced small
  • 60 ml (¼ cup) dry oat bran
  • 60 ml (¼ cup) milk (1%)
  • 125 ml (½ cup) sugar
  • 60ml (¼ cup) soft non-hydrogenated margarine
  • 2 large eggs
  • 60 ml (¼ cup) plain yoghurt (2%)
  • 5 ml (1 tsp) artificial vanilla extract
  • 230 ml (1 can) canned pears drained and diced small

Equipment

  • 2 muffin tins
  • 2 large bowls
  • Wooden spoon
  • Small bowl
  • Electric mixer

Directions

  1. Place rack in upper part of oven. Preheat to 375°F (190°C).
  2. Grease two muffin tins.
  3. In a large bowl, stir flour, baking powder, baking soda, salt and dates using a wooden spoon.
  4. Soak oat bran in milk in a small bowl.
  5. In a second large bowl, beat sugar and margarine using an electric mixer for 30 seconds.
  6. Add eggs and beat for another 30 seconds.
  7. Still using an electric mixer, stir in yoghurt and vanilla.
  8. Stir in pears and soaked bran using a wooden spoon.
  9. Make a well in centre of dry ingredients and pour in wet ingredients.
  10. Stir lightly using a wooden spoon to combine.
  11. Fill mixture into muffin cups.
  12. Bake 15-20 minutes or until a toothpick inserted in centre of muffin comes out clean.
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