2 Tbsp. unsalted butter
1 cup quick oats
3/4 cup chopped pecans
1 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt 3/4 cup butter milk
1/3 cup brown sugar
4 canned pear halves, drained and chopped
1 Tbsp. old fashioned rolled oats
1 Tbsp. pumpkin seeds
1 Tbsp. sunflower seeds
1 Tbsp.brown sugar
Preheat oven to 400 degrees. Grease 12 cup muffin tin. Heat butter in small pan over medium heat until nut brown, 2 min.- set aside to cool. Toast oats and pecans in dry skillet over med. heat, stirring until fragrant, 2 min.- cool, transfer to bowl. Add flour, baking powder, baking soda and salt. Combine buttermilk, sugar and egg and mix all together. Add butter. mix in pears, spoon batter to pan. Combine the topping and pour over muffins. Bake 22 minutes or until done. Cool for 5 minutes and remove.
I made these muffins a few weeks ago and thought I would share them with you all. It was a fun change up from the usual breakfast (we don't do this too often, but it was a nice treat); unique and nutrient packed. :) Thad really liked them...for each muffin has 6 grams protein and 2 grams fiber. It was easy for him to grab a couple on the way out the door in the morning.