Recipe by Brynie Greisman

Bran Pear Muffins

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Bran Pear Muffins
Dairy Dairy
Easy Easy
10 Servings
Allergens

Contains

- Gluten - Wheat - Egg - Dairy
1 Hour
Diets
- Vegetarian - Pescatarian

Wholesome, delicious, and nutritious. The pear adds moisture, a creamy texture, and a pop of flavor. They make a great, healthful breakfast or on-the-go snack. Great source of fiber too.

Yields 10 muffins

Ingredients

Bran Pear Muffins

  • 1/4 cup yellow raisins

  • 1 cup 80% whole wheat flour, such as Shibolim

  • 1/4–1/3 cup Heaven & Earth Coconut Sugar (if not available, use brown sugar)

  • 1/4 teaspoon salt

  • 1 and 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/2 cup buttermilk (or 1/2 tablespoon vinegar + 1/2 cup soy milk) (see note)

  • 1 cup natural bran

  • 1 ripe good-quality pear, unpeeled and diced

  • 2 large eggs

  • 1/4 cup Tonnelli Avocado Oil

  • 1/4 cup applesauce

  • 2 tablespoons honey, organic preferred, softened in the microwave for 15 seconds

Directions

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a muffin pan and spray with cooking spray.

2.

Pour boiling water over the raisins and let them sit for a few minutes to soften. Then drain and set aside.

3.

Whisk the flour, coconut sugar, salt, baking powder, baking soda, and cinnamon in a large bowl. Pour buttermilk over the bran, toss lightly to moisten, and add it to the flour mixture. It will be piece-y; that’s fine.

4.

Add pear, eggs, oil, applesauce, and honey. Do not overmix. Spoon the batter into the prepared muffin pan.

5.

There will be enough batter for 10 muffins. Fill the other two cups halfway with water to ensure even baking. Bake for 18 minutes or until ready. Transfer to a cooling rack.

Tips:

Baking muffins at a higher temperature and then lowering the temperature helps muffins rise beautifully and gives them that impressive coffee shop rounded top.

Notes:

Buttermilk is a tangy, cultured milk product made by adding healthful bacteria to milk. It has a slightly thick, creamy consistency and gentle acidity that make it an excellent tenderizer in muffins. I love using buttermilk in these muffins. However, if you prefer a pareve muffin, place 1 Tbsp vinegar in a measuring cup, then add soy milk (or other pareve milk) to the 1-cup mark. Let it sit until it curdles. Voilà! You have sour soy milk to replace the buttermilk. (For this recipe, use ½ Tbsp vinegar and pareve milk to the ½-cup mark.)

Credits

Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Naftoli Goldgrab

Recipe tags

bran bran muffins brynie greisman creamy freezer-friendly individual treats nutritious parve option pears wholesome
Bran Pear Muffins

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