Raisin-Pear Muffins
Ingredients
- 375 ml or 1 1/21 1/2 ml All-purpose flour
- 125 ml or 1/21/2 ml Firmly packed brown sugar
- 15 ml or 11 ml Baking powder
- 5 ml or 11 ml Ground cinnamon
- 2 ml or 1/21/2 ml Baking soda
- 1 ml or 1/41/4 ml Salt
- 1 Can (308 ml/14oz) pears
- 1 L or 44 L Kellogg's Corn Flakes* cereal
- 3 Egg whites
- 175 ml or 3/43/4 ml Reserved pear liquid
- 30 ml or 22 ml Vegetable oil
- 125 ml or 1/21/2 ml Raisins
- Vegetable cooking spray
- 125 ml or 1/21/2 ml Icing sugar
- 10 ml or 22 ml Hot water or additional pear liquid
- 1 ml or 1/41/4 ml Ground cinnamon
Directions
1. In large bowl, combine flour, brown sugar, baking powder, 5 ml (1 tsp) cinnamon, baking soda and salt. Set aside.
2. Drain pears, reserving liquid. In food processor bowl, place pears, cereal, egg whites, 175 ml (3/4 cup) reserved pear liquid and oil. Using metal blade, process mixture about 30 seconds or until smooth. Add to flour mixture along with raisins, stirring just until combined. Portion evenly into 6 cm (2 1/2") muffin-pan cups coated with cooking spray.
3. Bake at 200°C (400°F) 18-20 minutes or until golden brown. Remove from pan to wired rack and, if desired, drizzle with glaze made by combining icing sugar, hot water and 1 ml (1/4 tsp) cinnamon. Serve warm or cold.
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.
