Pear and Granola Cupcakes

Name: Pear and Granola Cupcakes
Prep time: 1800 min
Yield: 12
Cuisine: Mexicana
Ingredients: 60 milliliters vegetable oil; 260 grams raw sugar; 100 grams granola; 280 grams flour; 200 grams whole-wheat flour; 4 eggs; 28 milliliters lime juice; 360 milliliters pear nectar; 300 grams pear, peeled and thinly sliced; 16 grams baking powder; 12 grams lime zest; 4 grams salt

Karina Sánchez Barrón

You can enjoy these cupcakes as breakfast or a snack. They are healthy as they contain whole wheat flour and granola.

Reviewed by Editorial Team of Kiwilimón

Published: 02-02-2013

Preparation

30h

Low

Preheat the oven to 190°C. Combine the pear nectar, eggs, oil, lemon juice, and zest. Combine both flours, brown sugar, granola, baking powder, and salt in another bowl. Incorporate the pear slices, tossing to coat them with the flour, and mix with the wet ingredients without overworking. Distribute into the molds with liners. Bake for 25 minutes or until cooked or lightly golden.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

232.1

kcal

11.61%

Carbohydrate, by difference

42.7

14.23%

Protein

4.8

9.6%

Total lipid (fat)

5.2

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100

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Pear and Granola Cupcakes

Ingredients

Preparation

Nutritional information

Presentation

Tips

Pear and Granola Cupcakes

Ingredients

Preparation

Nutritional information

Presentation

Tips

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