Somewhat good for you!
I’ve been baking incessantly lately. Perhaps it’s because I have two upcoming projects that I have no desire to complete (accounting, I’m looking at you.) Or it could be because I’ve finally completed my transformation into a grandmother that spends her free time reading the news and looking at food porn. I’ve become known around the office as that person who always (always!) brings in baked goods, hopefully that’s a good thing. Maybe once school is over for the semester, I’ll actually have more of a social life temporarily. One can only hope.
Pears are one of my favorite fruits, and I’ve been wanting to try baking with it. I adapted this recipe here, and it turned out great! It’s got the perfect flavor, sweetness, and consistency. One of my best yet.
Ingredients:
1/4 cup of coconut oil (room temperature)
1 1/2 cup of white whole wheat flour
1/2 cup oats
1/4 cup sugar-stevia blend (or 1/2 cup regular sugar)
2 eggs
6 oz greek yogurt (I used honey flavored)
1 tsp vanilla
1 tsp cinnamon
1 tsp baking powder
2 bartlett pears, pealed, cored, and chopped
Topping:
1 tbs coconut oil
1/4 cup brown sugar
1/4 cup oats
1 tsp cinnamon
2 tbs walnut pieces
1. Preheat the oven to 425, grease a muffin pan and set aside.
2. Cream the coconut oil and sugar together. Then, add the two eggs, yogurt, and vanilla, and mix well until incorporated.
3. Mix the dry ingredients together. Then, fold in the wet ingredients until there are no flour pockets left. Add in the pear pieces and mix well.
4. Fill up the muffin cups to the top — these muffins do not rise very much. Prepare the oatmeal-walnut topping by combining all the ingredients together with your hands. Sprinkle a little bit on top of each muffin.
5. Bake for 12-13 minutes or until golden. Let cool in the tin first, and then remove from the tin, and let cool at room temperature.
A few might be missing. Couldn’t help myself.
More Sour Cream 