Peardateandcreamcheesemuffins Recipes

Steps:

• With the rack in the middle position, preheat the oven to 350°F Line 8 muffins cups with paper or silicone liners.
• Cream cheese filling:.
• In a bowl, whisk together the cream cheese and honey. Set aside.
• Muffins:.
• In a bowl, combine the flour, baking powder and salt. Set aside.
• In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and beat until smooth.
• With a wooden spoon, stir in the dry ingredients, alternating with the milk. Stir only until the flour is moistened. Add the pear and dates.
• Spoon the batter into the muffin cups. Using the backside of a spoon, make a hole in the centre of each muffin and fill with 1 tablespoon of the cream cheese mixture.
• Bake until a toothpick inserted in the centre of a muffin but without touching the filling comes out clean, about 35 minutes.
• Remove the muffins from the pan, place on a cake rack, cover with a clean tea towel and let cool.

Steps:

• In a bowl, beat egg; add milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture just until moistened. Stir in the peaches. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 350°F. Dice peaches size of peas and set aside in a small bowl. In a large bowl, mix flour, sugar, baking powder and salt. In separate bowl combine eggs and oil, and then whisk in the milk. Mix the egg and milk mixture into the dry ingredients. Gently stir in the diced peaches. FILLING: Beat cream cheese, sugar, peach juice, and almond extract. Put in batter in muffin tins. Put one teaspoon of filling in middle of each muffin. Mix up the cinnamon and sugar for the topping and sprinkle on top of each muffin. Bake at 350°F for 20 minutes , or until lightly browned. Serve warm with some butter.

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
• Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
• Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
• Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
• Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Put the oats in a bowl, pour in the milk and soak for 30 minutes.
• Preheat the oven to 180°C Lightly grease and line a 21 x 10cm loaf tin with baking paper.
• Sift the flour and baking powder into a bowl and stir in the oats, dried fruit, sugar, cinnamon, honey, egg and hazelnuts. Mix until combined.
• Spoon the mixture into tin, level the top and sprinkle with the extra hazelnuts. Bake for 45 minutes or until the loaf is golden and cooked through when tested with a skewer. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
• Makes approximately 12 slices.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
• Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
• Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.