FROM THE PANTRY: VEGAN PEAR, CRANBERRY AND PECAN MUFFINS
You have no eggs or milk of any kind, and your pantry is bare, so baking is out of the question, right? Wrong! These clever muffins use cornstarch instead of eggs and canned-fruit syrup in place of milk. Use whatever nut or dried fruit you have on hand and canned peaches if you don't have pears. No trip to the store for provisions necessary!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- 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.
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Linda Asencio
[email protected]These muffins are so easy to make! I love that I can just mix all the ingredients together and pop them in the oven.
Mutloob Ali
[email protected]These muffins are a great way to use up leftover cranberries. I also added some chopped walnuts, which gave them a nice crunchy texture.
Junou Joseph
[email protected]I'm not a huge fan of pears, but I really enjoyed these muffins. The cranberries and pecans helped to balance out the sweetness of the pears.
Tem Ple
[email protected]These muffins are delicious! The only thing I would change is to add a little more sugar. I found them to be a bit tart for my taste.
Crypto KinG
[email protected]These muffins are a bit more dense than I expected, but they're still very good. I think next time I'll add a little more baking powder to make them a bit lighter.
md rubelhossain
[email protected]I love that these muffins are made with all natural ingredients. I feel good about giving them to my kids.
Deepak Magar
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also a great way to use up leftover fruit.
Jaqueline Diaz
[email protected]I made these muffins for a brunch party and they were a huge success! They were so moist and flavorful, and the cranberries and pecans added a nice festive touch.
Tonya Meier
[email protected]These muffins were a hit with my family and friends! Everyone loved the combination of flavors and textures.
XxcutiepieXx gacha life club
[email protected]I've been looking for a vegan muffin recipe that's both healthy and delicious, and this one fits the bill perfectly. The muffins are packed with wholesome ingredients like whole wheat flour, oats, and fruit, and they're sweetened with maple syrup ins
Kola Peter
[email protected]These muffins were a delightful surprise! The combination of pears, cranberries, and pecans gave them a unique and flavorful twist. They were also surprisingly moist and fluffy, thanks to the addition of almond milk and applesauce.