Maple Pear Muffins

🧂 Ingredients

• 2 cups UNBLEACHED all-purpose flour

  (Bleached flour toughens baked goods)
• 1/2 cup old-fashioned oatmeal
• 3 tsp. baking powder
• 1/4 tsp. sea salt
• 2/3 cup light brown sugar

  packed
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1 tsp. Maple Extract

  (don't omit this ingredient!)
• 1/4 cup salted butter

  melted (1/2 stick)
• 1 large egg
• 1/2 cup half-and-half
• 1/2 cup Maple Syrup

  (NO substitutes)
• 1/2 cup pecans

  finely diced (measure after chopping)
• 2 cups pears

  peeled, cored and diced
• 1 1/2 cups powdered sugar
• 1/2 tsp. maple extract

  preferred, or one teaspoon vanilla extract
• 1/2 tsp. cinnamon
• 2 1/2 tbsp. half-and-half

Instructions

• 1 Preheat oven to 425º.
• 2 Grease 16 muffin tins; set aside. (Or use paper liners and spray each with
  cooking spray).
• 3 In a large mixing bowl, combine flour, oatmeal, baking powder, salt, brown
  sugar, cinnamon and nutmeg.
• 4 Set aside.
• 5 In a medium mixing bowl, whisk butter, egg, maple extract and half and half.
• 6 Add maple syrup, pecans and pears and stir well to combine.
• 7 Add pear mixture to flour mixture and stir just until moistened.
• 8 Spoon batter evenly among the 16 muffin tins.
• 9 Bake at 425º for 5 minutes.
• 10 Reduce heat to 350º.
• 11 Bake approximately 15-20 minutes longer, or until a toothpick inserted in center
  comes out clean.
• 12 Cool completely before removing muffins from pan.
• 13 Transfer muffins to a wire rack.
• 14 Drizzle Cinnamon Icing over top of cooled muffins.
• 15 Store in air-tight container.
• 16 Whisk ingredients to combine.
• 17 Add only enough half-and-half to moisten ingredients.
• 18 The icing should be thick, not runny.
• 19 Drizzle over top of cooled muffins.

Nutrition Info