Pear Nutmeg Walnut Bran Muffins
20 MIN | 12 muffins SERVINGS
Ingredients
- 1 cup or 250 ml All-Bran Original* cereal
- 1 cup or 250 ml unsweetened applesauce
- 2 tbsp or 25 ml lemon juice
- 1 cup or 250 ml all-purpose flour
- 1/4 cup or 50 ml lightly packed brown sugar
- 4 tsp or 20 ml baking powder
- 1/2 tsp or 2 ml each, baking soda and ground nutmeg
- 1/4 tsp or 1 ml salt
- 2 eggs
- 1/4 cup or 50 ml melted butter or margarine
- 1 1/2 cups or 375 ml diced, cored Bartlett pears, skin on (about 1 1/2 medium pears)
- 1/2 cup or 125 ml finely chopped walnuts
- 2 tbsp or 25 ml finely chopped walnuts
- 1 tbsp or 15 ml brown sugar
Directions
1. In medium bowl, combine cereal, applesauce and lemon juice. Let stand for 2 minutes or until cereal softens.
2. In large bowl, combine flour, sugar, baking powder, baking soda, nutmeg and salt. Set aside.
3. Add eggs and margarine to cereal mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Fold in pears and walnuts. Portion batter evenly into 12 (2½”/6 5/10 cm) non-stick muffin pan cups, lightly coated with cooking spray. Sprinkle each with portion of walnut-brown sugar topping mixture.
4. Bake in 400°F (200°C) oven for 20 minutes or until tops spring back when lightly touched.
Tip: Pears should be ripe but still firm for this recipe. Since they ripen from the centre outwards, a good indication of ripeness is the feel of a slight give when the pear flesh close to the stem is gently pressed.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
