Pear and Cheese Meal-In-A-Muffin

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Pear and Cheese Meal-In-A-Muffin

Ingredients

  • 1-3/4 pounds (7 cups) unbleached all-purpose flour
  • 3/4 pound (3 cups) whole wheat flour
  • 2 ounces (1/4 cup + 2 teaspoons) baking powder
  • 6 ounces (1/3 cup) granulated sugar
  • 1 tablespoon kosher salt
  • 1 pound cheddar or American cheese, shredded (to make 4 cups)
  • 4 eggs
  • 6 cups whole milk
  • 1 cup canola or vegetable oil
  • 6 cups (2-3/4 pounds) Pacific Northwest Canned Pears, diced, in juice, drained

Method

Preheat oven to 400 degrees F. Line 4 12-cup muffin tins with paper liners and set aside.

Combine flours, baking powder, sugar and salt in the bowl of a mixer. Thoroughly combine on low speed, add the cheese and mix on low until the cheese pieces are well coated and separated.

In a separate bowl, whisk together the eggs, milk and oil. Add the wet ingredients to the dry, mixing on low speed until just combined; the batter will be lumpy. Fold in the pears.

Use a #16 scoop to fill well-greased muffin tins with the batter, filling the cups about 2/3 full. Bake about 20 minutes or until golden brown. Remove the pans from the oven and turn the muffins out onto a rack immediately to cool.

Servings

Makes 48 muffins

Nutrition

  • Calories: 212
  • Calories from Fat: 81
  • Fat: 9g
  • Saturated Fat: 3g
  • Cholesterol: 30mg
  • Sodium: 351mg
  • Carbohydrate: 27g
  • Dietary Fiber: 2g
  • Sugar: 6g
  • Protein: 7g
  • Vitamin A: 5% DV
  • Vitamin C: 1% DV
  • Calcium: 18% DV
  • Potassium: 4% DV
  • Iron: 8% DV

Ingredients

  • 1 lb. 12 oz. (7 cups) Flour
  • 12 oz. (3 cups) Whole wheat flour
  • 2 oz. (1/4 cup + 2 tsp.) Baking powder
  • 6 oz. (1/3 cup) Sugar
  • 1 Tbsp. Salt
  • 1 lb. (1 qt.) Cheese (Cheddar or American), in small shreds
  • 4 Eggs
  • 1-1/2 qt. Milk
  • 1 cup Vegetable Oil
  • 2 lbs. 11 oz. (1-1/2 qt.) Pacific Northwest Canned Pears, diced, well-drained

Method

On low speed, thoroughly mix dry ingredients, then mix in cheese until cheese is coated and separated. Combine eggs, milk and vegetable oil; mix into dry ingredients on low speed until just blended. Batter will be lumpy. Fold in pears. Portion batter with a number 16 dipper into lined muffin tins, filling cups about 2/3 full. Bake at 400°F until muffins are golden, about 20 minutes. Turn out of pans immediately; cool.

Servings

Yield: 48 Muffins

Nutrition

  • Calories: 212
  • Calories from Fat: 81
  • Fat: 9g
  • Saturated Fat: 3g
  • Cholesterol: 30mg
  • Sodium: 351mg
  • Carbohydrate: 27g
  • Dietary Fiber: 2g
  • Sugar: 6g
  • Protein: 7g
  • Vitamin A: 5% DV
  • Vitamin C: 1% DV
  • Calcium: 18% DV
  • Potassium: 4% DV
  • Iron: 8% DV