Zutaten für Pear And Granola Muffin P90X
- Pear Nectar
- Egg Whites
- Vegetable Oil
- Lemon Juice
- Lemon Peel
- 1/2 cup (60g) whole wheat flour
- All Purpose Flour
- 1/2 cup (100g) packed brown sugar
- Low Fat Granola
- 1 teaspoon baking powder
- Ground Nutmeg
- Pears
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Zubereitung von Pear And Granola Muffin P90X
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1/2 cup (120ml) melted unsalted butter, 2 large eggs, 1/2 cup (100g) packed brown sugar, 1 teaspoon vanilla extract, and 1/4 cup (60ml) milk until well combined.
- In a medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1/2 cup (60g) whole wheat flour, and 1/4 cup (50g) granulated sugar until no lumps remain.
- Add 1 cup (100g) granola, 1 teaspoon baking powder, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt to the dry ingredients. Mix until just combined.
- Peel and dice 2 medium pears. Add to the dry ingredients and gently toss to coat.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
65g
Fat
2g
Carbs
13g
