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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Al Raem
[email protected]These muffins are the perfect gift for friends and family. They're delicious and they're sure to be appreciated.
AKASH JADOON
[email protected]I made these muffins for a bake sale and they sold out in minutes. Everyone loved them!
Adnan Siddiqui Siddiqui
[email protected]These muffins are the perfect addition to any brunch or breakfast menu.
ff mavi
[email protected]I love the crunch of the pecans in these muffins. They add a nice texture and flavor.
Nagendra Mandal
[email protected]These muffins are the perfect afternoon snack. They're sweet and satisfying, but they're not too heavy.
Levi Uchiha
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than most other muffins.
Leafy BFB
[email protected]These muffins are a great way to start your day. They're filling and satisfying, and they give me a boost of energy.
Rdx Khan
[email protected]I'm not vegan, but I love these muffins. They're so moist and flavorful, I can't even tell that they're vegan.
odessa mitchell
[email protected]These muffins are a great way to use up leftover pears. They're also a great way to get your kids to eat their fruit.
RAPDANGO TV
[email protected]I made these muffins with my kids and we had a lot of fun. They're so easy to make and they taste delicious.
Juthi Begum
[email protected]These muffins are the perfect fall treat. They're warm, comforting, and full of seasonal flavors.
Md Mahin Ahmed Sofiqul
[email protected]I love the combination of pears, cranberries, and pecans in these muffins. They're so moist and flavorful.
Abinash Limboo
[email protected]I've made these muffins several times now and they're always perfect. They're the perfect grab-and-go breakfast or snack.
Thabang Mdluli
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that they're vegan so I can feel good about serving them to my friends and family.
Jerome Ervin
[email protected]I made these muffins for a holiday party and they were a huge success! Everyone raved about how delicious they were. I'll definitely be making them again for future parties.
Sweet Prince
[email protected]These muffins were a hit with my family! They're moist, flavorful, and the perfect balance of sweet and tart. I'll definitely be making them again.