From the Pantry: Vegan Pear, Cranberry and Pecan Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 276
- Total Fat
- 14
- Saturated Fat
- 1
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 18
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 208
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
Ingredients
Cooking spray
1/2 cup pecans, walnuts or almonds
2 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon fine salt
One 15.25-ounce can pears packed in syrup
1/2 cup vegetable oil
2/3 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 cup dried cranberries, cherries or raisins
Confectioners' sugar, for dusting
Directions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners, and spray with cooking spray.
- Spread the pecans out on a rimmed baking sheet, and bake until toasted and golden, 8 to 10 minutes. Let cool, and roughly chop.
- Whisk together the flour, cornstarch, baking powder, cinnamon, ginger and salt in a large bowl.
- Chop the pears into 1/2-inch pieces, and set aside. Pour the syrup into a liquid measuring cup. Pour off any excess syrup, or add water if needed, to make 3/4 cup.
- Whisk together the syrup, oil, granulated sugar and vanilla in medium bowl. Pour the mixture into the flour mixture, and add the pears, pecans and 1/4 cup of the cranberries. Gently fold the mixture together until almost completely combined (it's OK if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups, and press some of the remaining 1/4 cup cranberries into the top of each. Bake until lightly golden and the muffins bounce back when pressed in the center, 25 to 30 minutes. Let cool for a few minutes in the tin, then remove and let cool completely on a rack. Dust with confectioners' sugar before serving.