Apple, Cherry, Pear and Almond Breakfast Muffins
Apple, Cherry, Pear and Almond Breakfast Muffins takes around 45 minutes from beginning to end. For 77 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 264 calories, 5g of protein, and 14g of fat each. If you have granulated sugar, nutmeg, cherries, and a few other ingredients on hand, you can make it. 2 people have made this recipe and would make it again. It is brought to you by Foodista. It works well as a very affordable breakfast. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Try Apple Cherry Pear Almond Breakfast Muffins, Apple, Cherry, Pear and Almond Breakfast Muffins, and Cherry-Almond-Pear Crostata for similar recipes.
Servings: 12
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 1/4 cup sef-rising flour
1/2 cup almond meal
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup + 2 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
3/4 cup sour cream or plain yogurt (I used light sour cream)
2 teaspoon vanilla extract or DAVE's vanilla and coffee syrup
zest from 1/2 lemon (1 tablespoon)
1 apple, peeled, cored, cut into 1/4″ dice
1/2 cup dried cherries
1 pear, peeled, cored,cut into 1/4″ dice
2 tablespoon light brown sugar
1/4 cup sliced blanched almonds
Equipment:
oven
muffin tray
frying pan
bowl
blender
Cooking instruction summary:
Preheat oven to 350 degrees Line 12 cup muffin tin with liners and spray with baking spray. Line a tray with almond slices and sit in oven for 4-5 minutes until almonds are just starting to toast, but not brown. Remove pan and let cool. Place flour, almond meal, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and mix well to combine. Set aside In a mixer beat 1/2 cup of the butter and sugar until creamed. Add one egg at a time until mixed. Scrape down sides of mixer and add sour cream, zest and vanilla blend. Add flour ingredients and mix until just blended (do not over-mix) Remove bowl from mixer and by hand add apple and cherries, mixing. Spoon mixture into each cup filling about 2/3 of the way. In a small bowl combine, pear, brown sugar, 2 tablespoons of butter and almonds and combine. Place on top of each muffin. Bake for 25-30 minutes or until the center of a muffin comes out clean.
Step by step:
1. Preheat oven to 350 degrees
2. Line 12 cup muffin tin with liners and spray with baking spray. Line a tray with almond slices and sit in oven for 4-5 minutes until almonds are just starting to toast, but not brown.
3. Remove pan and let cool.
4. Place flour, almond meal, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and mix well to combine. Set aside
5. In a mixer beat 1/2 cup of the butter and sugar until creamed.
6. Add one egg at a time until mixed. Scrape down sides of mixer and add sour cream, zest and vanilla blend.
7. Add flour ingredients and mix until just blended (do not over-mix)
8. Remove bowl from mixer and by hand add apple and cherries, mixing.
9. Spoon mixture into each cup filling about 2/3 of the way.
10. In a small bowl combine, pear, brown sugar, 2 tablespoons of butter and almonds and combine.
11. Place on top of each muffin.
12. Bake for 25-30 minutes or until the center of a muffin comes out clean.
Nutrition Information:
covered percent of daily need
