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Pear Muffin Mix

Course Breakfast
Cuisine American
Keyword canned pear muffins, fresh pear muffin recipe, homemade muffin mix, pear muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Tender muffins made from the A-B-C Muffin Mix base, with chopped fresh pears or drained canned pears folded in. Makes 24 regular muffins or 12 extra-large.

Ingredients

  • 5 1/2 cups A-B-C Muffin Mix
  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 2 cups chopped fresh pears or 1 large can of pears, drained

Directions

  • Heat the oven to 375°F, then grease the muffin tins or line them.
  • Whisk the eggs, vanilla, oil, and water together in a large bowl.
  • Add the muffin mix and stir only until blended.
  • Gently fold in the pears, keeping the batter a little lumpy.
  • Spoon the batter into the cups, filling each about three-quarters full.
  • Bake for 18 to 20 minutes, until golden and cooked through.
  • Let cool briefly in the pan, then finish on a rack.

Notes

Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days, covered in fridge up to 4 days, frozen up to 3 months; reheat frozen on high about 30 seconds plus 10 to 15 seconds if needed.

Nutrition

Serving: 58g | Calories: 202kcal | Carbohydrates: 22g | Protein: 3.8g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 78mg | Fiber: 1.2g | Sugar: 5.7g | Vitamin A: 49IU | Vitamin C: 0.6mg | Calcium: 101mg | Iron: 1.2mg

Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; A-B-C Muffin Mix counted as baking mix (as complete pancake/baking mix), oil counted as vegetable oil, chopped fresh pears (the first choice counted). Brands and portions vary, so use it only as an approximation.