Dessert

Pear and Hazelnut Muffins is for Dessert.

Pear and Hazelnut Muffins takes 15 minutes to prepare.

Pear and Hazelnut Muffins takes 20 minutes to cook.

Pear and Hazelnut Muffins makes 18 servings.

The ingredients for Pear and Hazelnut Muffins are:

2 small-medium firm pears
6 T. (85 g) unsalted butter, melted and cooled
2/3 cup (125 g) natural cane sugar, such as Trubinado, light brown or granulated
1 cup (240 ml) buttermilk
2 large eggs, lightly beaten
1 to 1 1/2 tsp. vanilla extract
3/4 cup (75 g) rolled oats
1 cup (125 g) all-purpose flour
1/2 cup (60 g) whole wheat flour
3/4 tsp. baking soda
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 tsp. kosher salt
1 cup (120 g) toasted hazelnuts, coarsely chopped, divided
1/2 cup (85 g) semisweet chocolate chunks

Here is how you make Pear and Hazelnut Muffins:

Line muffin tins with paper liners or spray with cooking spray. Preheat oven to 400 degrees.Peel pears, then halve and core them. Grate them on the large holes of a box grater into a large bowl. Stir in melted butter, sugar, buttermilk, eggs and vanilla.In a separate bowl, stir together oats, flours, baking soda, baking powder, spices, salt, 1/2 cup hazelnuts, and chocolate chunks. Gently fold this dry mixture into the wet batter until just combined; do not overmix.Fill muffin cups almost up to the top and sprinkle with the reserved 1/2 cup hazelnuts. Bake for 15 to 20 minutes, or until toothpick inserted into the center of muffins comes out batter-free.Serving Size: Makes about 18 muffinsNumber of Servings: 18Recipe submitted by SparkPeople user TAYLORMAILBOX.

The nutritional information for Pear and Hazelnut Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 204.2

• Total Fat: 10.3 g
• Cholesterol: 31.6 mg
• Sodium: 212.6 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 2.1 g
• Protein: 3.8 g