Pear & Walnut Muffins

These Pear & Walnut muffins are low in calories and a delicious breakfast option. Served warm with a dollop of butter makes a great snack as well!

Ready In: 35 mins

Level: Easy


Prep: 15 mins

Cook: 20 mins

Yields: 15 muffins

Ingredients

  • 1/2 c chopped walnuts
  • 1 c all-purpose flour
  • 1/3 c whole wheat flour
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 2/3 c packed brown sugar
  • 2 T canola oil
  • 2 t vanilla extract
  • 8 oz Stonyfield Organic Plain Greek Nonfat Yogurt
  • 1 large egg
  • 1 1/2 c finely diced peeled pear
  • cooking spray
  • 3 T turbinado sugar (any granular sugar can be substituted)
  • directions

    Step 1

    Heat oven to 400°. Spray with cooking spray or line 15 muffin cups and set to the side.

    Step 2

    Place the walnuts in your food processor and pulse until finely ground.

    Step 3

    Lightly spoon both flours into measuring cups and place into a medium size bowl. Add in the baking powder, baking soda and salt and whisk to combine with the flour. Stir in the ground walnuts and then make a well in the center of the flour mixture.

    Step 4

    In a separate small bowl combine the brown sugar, canola oil, vanilla, yogurt and egg. Pour the mixture into the well of the flour mixture and mix until it is all moistened. Fold in the pears.

    Step 5

    Divide the batter between 15 muffin cups lined with papers or sprayed with cooking spray. Gently sprinkle the tops of each muffin with the sugar. Bake for 20 minutes until the tops are golden brown and they spring back to the touch.

    Vanilla Cupcakes with Dark Chocolate Peanut Butter Buttercream

    Enjoy the scrumptious taste of vanilla cupcakes made with Greek yogurt and a dark chocolate peanut butter frosting that is heavenly!

    Ready In: 40 mins

    Level: Easy


    Prep: 20 mins

    Cook: 20 mins

    Yields: 12 Servings

    Ingredients

    Cupcake

  • 2/3 c Stonyfield Organic Greek Vanilla Nonfat Yogurt
  • 2 c flour (2 cups + 2 tablespoons)
  • 2 T flour
  • 1 1/4 t baking powder
  • 3/4 t kosher salt
  • 1/2 t baking soda
  • 5 T unsalted butter (softened)
  • 1 1/4 c sugar
  • 2 large eggs

  • Frosting

  • 1 c butter (softened)
  • 1 c Dark Chocolate Dreams peanut butter
  • 3 c powdered sugar
  • 2 T Stonyfield Organic Heavy Whipping Cream
  • directions

    Cupcake:

    Step 1

    Preheat oven to 350°F and line 12 cup muffin tin with colorful papers. Set aside.

    Step 2

    Combine the flour, baking powder, baking soda and salt in a medium bowl and whisk well. Set the bowl aside.

    Step 3

    In the bowl of your stand mixer, whip the butter and sugar and until fluffy. Beat in the eggs one at a time, scraping down the sides so that it mixes properly. Add in the flour and yogurt, alternating between the two, starting and ending with flour.

    Step 4

    Divide the batter amongst the muffin cups and bake for 15-20 minutes. The tops should be golden brown and a toothpick should come out clean. Allow the cupcakes to cool before frosting.


    Frosting:

    Step 1

    In the bowl of your stand mixer, cream together the butter and the peanut butter. Slowly add in the powdered sugar and continue to whip until it reaches your desired consistency.

    Step 2

    Mix in 2 tablespoons of heavy cream and whip for an additional 2 minutes. Put the frosting into a piping bag and decorate your cupcakes.

    Overnight-Oats-Feature

    If you were to ask anyone around me if I was a morning person there would be a resounding NO. I’m not the type to sleep in but when I wake up I’m usually sluggish and dragging my feet to get ready for work. I like to make my mornings as easy as possible and preparing my breakfast the night before really helps with that. I find that being able to quickly grab my breakfast from the refrigerator in the morning as I’m heading out the door means that I’m more likely to eat a healthy breakfast and skip the doughnut.

    (more…)