These crumb-topped muffins may also be made with diced apple or mango.
Crumb Topping: ¾ cup unbleached, all-purpose flour ½ cup packed brown sugar 8 tablespoons unsalted butter, at room temperature, cut into 8 pieces 1 teaspoon cinnamon ¼ teaspoon ginger
Muffins: 1 cup regular oats ¾ cup packed brown sugar ½ cup lowfat milk 1 cup all-purpose flour 2 teaspoons baking powder ½ teaspoon cinnamon ¼ teaspoon salt ¼ teaspoon ginger ¼ cup unsalted butter, melted and cooled 1 large egg 1 cup diced (¼-inch) fresh pear (may also use diced apple or mango) ½ cup chopped walnuts
No nutrition information available
Lightly coat a 12-cup muffin tin with cooking spray; reserve. Preheat oven to 400°F.
To prepare crumb topping, place flour, brown sugar, butter, cinnamon and ginger in Cuisinart™ mixing bowl. Insert flat mixing paddle. Turn to speed 1 and mix for 15 seconds, then increase to speed 2 and mix for 30 to 40 seconds, until large crumbs form; remove from bowl and reserve in refrigerator.
To prepare the muffins, place the oats, brown sugar, and milk in Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 1 and mix for 30 seconds. Let stand for 10 minutes to soften the oats. Place the flour, baking powder, cinnamon, ginger and salt in a small bowl and stir; reserve. Add butter to softened oat mixture. Turn to speed 2 and mix for 20 seconds. Add egg and mix on speed 1 for another 20 seconds. Scrape the bottom and sides of mixing bowl. Add the reserved dry mixture, diced pear and walnuts. Press the Fold button about 10 times to blend flour mixture into wet ingredients until all flour has “disappeared”, taking care not to over-mix.
Divide batter evenly among prepared muffin cups. Evenly sprinkle the top of each with crumb topping. Bake in preheated 400°F oven for 15 to 20 minutes until puffed, crumb topping is golden, and cake tester is clean when inserted in center. Cool for 2 to 3 minutes in pan, then loosen and gently turn muffins out onto wire rack to cool completely. May be served warm or cooled.