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Quick Apple Cranberry Pear Muffins |
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Serves: 18 Print this RecipeServing Size: 1 muffin Joyce L. Bowman - Raleigh, North Carolina. Bake-Off® Contest 37, 1996 Prize Winner Joyce Bowman takes classes in Asian cuisines, but an All-American fruit muffin brought her to the 1996 contest. Judged the best recipe in the quick treats and snacks category, it was one of the four contenders for the million-dollar grand prize. 1 package apple cinnamon bread mix * 3/4 cup buttermilk ** 3 tablespoons oil 1 egg 1 cup fresh or frozen cranberries, thawed 3/4 cup coarsely chopped walnuts 1 large firm pear, peeled, cut into 1/2-inch pieces Heat oven to 400°F. Line with 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 at 400°F. for 18 to 25 minutes or until golden brown. Serve warm or cool. TIPS: *Date bread mix can be substituted. **To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup. HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry bread mix. Bake as directed above. Nutrition Per Serving (1 muffin): Calories 170; Protein 3g; Carbohydrate 24g; Fat 7g; Sodium 125mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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