Description
These muffins pair a nutty rye base with chunks of pear and cocoa nibs for a delicious start to your day.
Ingredients
Scale
- 1 cup all purpose flour
- 1 cup rye flour
- ½ cup packed brown sugar
- 2½ tsp baking powder
- ½ tsp salt
- 1 egg
- ½ cup yogurt
- ½ cup milk
- ⅓ cup canola oil
- 1/2 tsp vanilla extract
- 2 medium pears, cut into small dice
- 1/2 cup roughly chopped dark chocolate
- 1/4 cup cocoa nibs (optional)
Instructions
- Preheat oven to 350F. Prepare a 12-cup muffin tin with baking liners.
- In a large mixing bowl, combine flour, brown sugar, baking powder and salt. Set aside.
- In a second bowl, whisk together egg, yogurt, milk, oil and vanilla until blended. Add the dry ingredients and stir until just barely combined. Gently fold in the pears and chocolate.
- Spoon the batter into the prepared muffin tin (it's okay if the cups are nearly full). Sprinkle muffins with some cocoa nibs, if desired.
- Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Allow to cool in the pan for five minutes, then transfer to a wire rack to cool off to room temperature.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baked
- Cuisine: Canadian