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12/22/16

From Our Kitchen: Cinnamon-Pear Muffins with Cranberry Topping

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There’s nothing better than enjoying a wonderful breakfast on Christmas morning while opening gifts, so we’re wrapping up our month of baking with these sweet-but-tart breakfast muffins! Get your kids involved in prepping this easy recipe, and their holiday memories will include more than the gifts they opened. Enjoy!


Yields: 24 muffins


Ingredients:


3 cups all-purpose flour
1¼ cup brown sugar, divided
1 tablespoon ground cinnamon
4 teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
2 cups vegetable oil
8 ounces plain low-fat yogurt
1 teaspoon pure vanilla extract
2 large pears, peeled and diced
½ cup sweetened dried cranberries
¼ cup brown sugar


Preparation:


  1. Preheat oven to 400°F. Spray muffin pan with pan spray, or use muffin liners.

  2. In a medium bowl, sift together flour, 1 cup brown sugar, cinnamon, baking powder, and salt.

  3. In a large bowl, combine eggs, oil, yogurt, and vanilla extract.

  4. Add dry ingredients to wet ingredients and mix. Fold in pears.

  5. Evenly spoon batter into muffins pans.

  6. For topping, combine cranberries and remaining brown sugar. Sprinkle over batter.

  7. Bake 20 to 25 minutes, or until toothpick inserted comes out clean.

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