Apple, cherry, pear and almond breakfast muffins
Apple, Cherry, Pear, and Almond Breakfast Muffins are a delightful morning treat. This recipe offers a mix of fruits and nuts in a delicious muffin, perfect for a nutritious start to the day. It covers 5% of your daily vitamins and minerals, making it a wholesome choice for breakfast. Ideal for a cozy brunch or holiday breakfast gathering.
Ingredients
self-rising flour
1.25 cup
almond flour
0.5 cup
baking soda
1.5 tsps
ground cinnamon
1.5 tsps
ground nutmeg
0.25 tsps
salt
0.25 tsps
unsalted butter
0.5 cup
cane sugar
0.5 cup
free range eggs
2 large
low fat sour cream
0.75 cup
dave's vanilla and coffee syrup
2 tsps
lemon peel
1 Tbsp
apple
1
dried cherries
0.5 cup
asian pear
1
brown sugar
2 Tbsps
blanched almonds
0.25 cup
Method
- Preheat oven to 350 degrees
- Line 12 cup muffin tin with liners and spray with baking spray. Line a tray with almond slices and sit in oven for 4-5 minutes until almonds are just starting to toast, but not brown.
- Remove pan and let cool.
- Place flour, almond meal, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and mix well to combine. Set aside
- In a mixer beat 1/2 cup of the butter and sugar until creamed.
- Add one egg at a time until mixed. Scrape down sides of mixer and add sour cream, zest and vanilla blend.
- Add flour ingredients and mix until just blended (do not over-mix)
- Remove bowl from mixer and by hand add apple and cherries, mixing.
- Spoon mixture into each cup filling about 2/3 of the way.
- In a small bowl combine, pear, brown sugar, 2 tablespoons of butter and almonds and combine.
- Place on top of each muffin.
- Bake for 25-30 minutes or until the center of a muffin comes out clean.
Nutrition:
Carbs
33 g
Fat
13 g
Protein
5 g
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