Pear Oat Muffins

• Vegetarian

• Produce

  • 2 Pears with, skin

• Refrigerated

  • 2 Egg

• Breakfast Foods

  • 2 cups Rolled oats

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar
  • 2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 cup Whole wheat flour

• Dairy

  • 1 stick Butter, unsalted
  • 2 cups Greek yogurt, low fat

Found on nourishrds.com

Description

Ingredients

• 2 cups rolled oats
• 2 cups low fat Greek yogurt
• 1 stick (1/2 cup) unsalted butter, softened
• 1/4 cup brown sugar
• 2 egg
• 2 pears with skin, grated (about 2 cups, packed)
• 1 cup whole wheat flour
• 1 cup all purpose flour
• 2 teaspoon cinnamon
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Directions

• Preheat the oven to 350 degrees and line a 24-muffin pan (or two 12-muffin pans) with cupcake liners/parchment. In a large bowl stir together the oats, both flours, the cinnamon, baking powder, baking soda and salt until incorporated. Set aside. In a stand mixer, cream together the butter and brown sugar until smooth. Add in the egg and yogurt and beat to combine. Add the flour mixture to the wet ingredients and mix until just combined. Fold in the grated pears. Divide the mixture evenly between the muffin tins and bake in the middle of the oven for 25-30 minutes, until a tester comes out clean, and the tops are lightly golden. Cool several minutes in the tins before removing and cooling completely before serving.