Quick Apple Cranberry Pear Muffins
Yield
1 dozenPrep
25 minCook
15 minReady
40 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
bread mix
apple cinnamon quick bread mix |
* |
| ¾ | cup |
buttermilk
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
cranberries
fresh or frozen, thawed |
|
| ¾ | cup |
walnuts
coarsely chopped |
|
| 1 | each |
pears
large, firm, peeled and cut into 1/2 inch cubes |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
bread mix
apple cinnamon quick bread mix |
* |
| 177 | ml |
buttermilk
|
|
| 45 | ml |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
cranberries
fresh or frozen, thawed |
|
| 177 | ml |
walnuts
coarsely chopped |
|
| 1 | each |
pears
large, firm, peeled and cut into 1/2 inch cubes |
|
Directions
Preheat oven to 400℉ (200℃).
Line paper baking cups or grease 18 muffin cups.
In large bowl, combine quick bread mix, buttermilk, oil and egg, stir 50 to 75 strokes with spoon, until mix is moistened. Stir in cranberries, walnuts and pear. Spoon batter into paper-lined muffin cups. (Cups will be full.) Bake for 18 to 25 minutes, or until golden brown. Serve warm or cool.
