It’s February and do you know what that means? It’s Bake for Family Fun Month! We love to bake with our families; it gives us time to spend together while make delicious treats! There are so many different “healthy” desserts out there but we like to focus on not only healthy desserts, but also energizing desserts. We love using ingredients that give us natural energy because even though dessert is often the last “meal” of the day, it doesn’t mean your day is over!
One delicious, naturally energizing food is hazelnuts! Hazelnuts are rich sources of Vitamin E, protein, fiber, calcium, and iron. The best part? That combo of protein and fiber helps to provide long-lasting energy. Plus, they contain no cholesterol!
One of the best hazelnut dessert recipes we have come across over the years are pear hazelnut muffins. Try these energizing muffins.
Pear-Hazelnut Muffins
Ingredients:
- 2 cups of diced, peeled pears
- ½ cup of chopped, toasted hazelnuts
- 1 package of quick-bread dry mix
- 2 eggs
- 1 cup of non-fat buttermilk
- ½ tsp on allspice, ground
- 2 tbs of canola oil
- 2 tbs of melted margarine
- 1 tsp of vanilla extract
- 2/3 cup of brown sugar
Preheat oven to 400° and prepare the quick-bread dry mix (directions on package) adding the allspice to it. Whisk together eggs, buttermilk, margarine, canola oil, vanilla, and brown sugar. Make a well with your fingers in the dry ingredients bowl, and add the wet ingredients to the dry bowl. Stir until combined and add in pears and hazelnuts. Transfer the batter into the muffin tins and top with extra hazelnuts. Bake for 23-25 minutes or until tops of muffins are golden brown.
Each muffin is 225 calories and delicious! A perfect dessert to leave you energized and satisfied!
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- 2 cups of diced, peeled pears
- ½ cup of chopped, toasted hazelnuts
- 1 package of quick-bread dry mix
- 2 eggs (We use Eggland's Best because they are fresher than ordinary eggs and contain 25% less saturated fat)
- 1 cup of non-fat buttermilk
- ½ tsp on allspice, ground
- 2 tbs of canola oil
- 2 tbs of melted margarine
- 1 tsp of vanilla extract
- ⅔ cup of brown sugar
- Preheat oven to 400° and prepare the quick-bread dry mix (directions on package) adding the allspice to it. Whisk together eggs, buttermilk, margarine, canola oil, vanilla, and brown sugar. Make a well with your fingers in the dry ingredients bowl, and add the wet ingredients to the dry bowl. Stir until combined and add in pears and hazelnuts. Transfer the batter into the muffin tins and top with extra hazelnuts. Bake for 23-25 minutes or until tops of muffins are golden brown.