Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Apple, Cherry, Pear and Almond Breakfast Muffins

 
One serving costs about $0.77

$0.77 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 morning meal,brunch,breakfast
spoonacular Score:15%

Spoonacular Score: 15%

 

Apple, Cherry, Pear and Almond Breakfast Muffins might be just the breakfast you are searching for. This recipe makes 12 servings with 274 calories, 5g of protein, and 15g of fat each. For 77 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about about 45 minutes. This recipe is liked by 2 foodies and cooks. If you have , baking soda, brown sugar, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a not so excellent spoonacular score of 11%. Users who liked this recipe also liked Apple Cherry Pear Almond Breakfast Muffins, Cherry-Almond-Pear Crostata, and Pear, Dried-Cherry and Almond Galette.

Ingredients

Servings:
1.25 cup
1.25 cup self rising flour
self rising flour
0.5 cup
0.5 cup almond meal
almond meal
1.5 tsps
1.5 tsps baking powder
baking powder
0.25 tsps
0.25 tsps baking soda
baking soda
1.5 tsps
1.5 tsps cinnamon
cinnamon
0.25 tsps
0.25 tsps nutmeg
nutmeg
0.25 tsps
0.25 tsps salt
salt
0.5 cup
0.5 cup unsalted butter
unsalted butter
0.5 cup
0.5 cup granulated sugar
granulated sugar
2 large
2 large eggs
eggs
0.75 cup
0.75 cup light plain sour cream
light plain sour cream
2 tsps
2 tsps coffee syrup
coffee syrup
1 Tbsp
1 Tbsp lemon zest
lemon zest
1
1  apple
apple
0.5 cup
0.5 cup dried cherries
dried cherries
1
1  pear
pear
2 Tbsps
2 Tbsps light brown sugar
light brown sugar
0.25 cup
0.25 cup blanched almonds
blanched almonds
1.25 cup self rising flour
1.25 cup
self rising flour
0.5 cup almond meal
0.5 cup
almond meal
1.5 tsps baking powder
1.5 tsps
baking powder
0.25 tsps baking soda
0.25 tsps
baking soda
1.5 tsps cinnamon
1.5 tsps
cinnamon
0.25 tsps nutmeg
0.25 tsps
nutmeg
0.25 tsps salt
0.25 tsps
salt
0.5 cup unsalted butter
0.5 cup
unsalted butter
0.5 cup granulated sugar
0.5 cup
granulated sugar
2 large eggs
2 large
eggs
0.75 cup light plain sour cream
0.75 cup
light plain sour cream
2 tsps coffee syrup
2 tsps
coffee syrup
1 Tbsp lemon zest
1 Tbsp
lemon zest
1  apple
1
apple
0.5 cup dried cherries
0.5 cup
dried cherries
1  pear
1
pear
2 Tbsps light brown sugar
2 Tbsps
light brown sugar
0.25 cup blanched almonds
0.25 cup
blanched almonds

Equipment

muffin tray
muffin tray
oven
oven
blender
blender
bowl
bowl
muffin tray
muffin tray
oven
oven
blender
blender
bowl
bowl


Instructions

Preheat oven to 350 degrees Line 12 cup muffin tin with liners and spray with baking spray. Line a tray with almond slices and sit in oven for 4-5 minutes until almonds are just starting to toast, but not brown. Remove pan and let cool. Place flour, almond meal, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and mix well to combine. Set aside In a mixer beat 1/2 cup of the butter and sugar until creamed. Add one egg at a time until mixed. Scrape down sides of mixer and add sour cream, zest and vanilla blend. Add flour ingredients and mix until just blended (do not over-mix) Remove bowl from mixer and by hand add apple and cherries, mixing. Spoon mixture into each cup filling about 2/3 of the way. In a small bowl combine, pear, brown sugar, 2 tablespoons of butter and almonds and combine. Place on top of each muffin. Bake for 25-30 minutes or until the center of a muffin comes out clean.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.77
Ingredient
1.25 cups self rising flour
½ cups almond meal
1.5 teaspoons baking powder
1.5 teaspoons cinnamon
¼ teaspoons nutmeg
½ cups unsalted butter
½ cups granulated sugar
2 larges eggs
¾ cups light plain sour cream
2 teaspoons coffee syrup
1 tablespoon lemon zest
1 apple
½ cups dried cherries
1 pear
2 tablespoons light brown sugar
¼ cups blanched almonds
Price
$0.22
$1.12
$0.04
$0.12
$0.04
$0.97
$0.14
$0.55
$1.17
$0.16
$0.50
$0.60
$2.16
$0.59
$0.08
$0.74
$9.20

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

Cooking Tips

  • You can make your own almond flour/meal by grinding whole almonds or blanched almonds in a food processor. Just be careful not to grind them too long or you'll end up with almond butter (though worse things have happened!).

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • Apples are at the top of the so-called "dirty dozen" so be sure to buy organic apples (and applesauce, apple juice, etc.) if you are concerned about pesticide residues in your food.

Disclaimer

Nutritional Information

Quickview
272k Calories
5g Protein
15g Total Fat
30g Carbs
1% Health Score
Limit These
Calories
272k
14%

Fat
15g
23%

  Saturated Fat
7g
44%

Carbohydrates
30g
10%

  Sugar
17g
19%

Cholesterol
58mg
20%

Sodium
165mg
7%

Get Enough Of These
Protein
5g
10%

Selenium
8µg
12%

Vitamin A
563IU
11%

Manganese
0.22mg
11%

Fiber
2g
10%

Phosphorus
98mg
10%

Calcium
74mg
7%

Vitamin E
1mg
7%

Vitamin B2
0.1mg
6%

Potassium
153mg
4%

Iron
0.76mg
4%

Copper
0.08mg
4%

Magnesium
15mg
4%

Folate
12µg
3%

Vitamin B5
0.27mg
3%

Zinc
0.39mg
3%

Vitamin C
2mg
3%

Vitamin D
0.37µg
2%

Vitamin B12
0.13µg
2%

Vitamin B6
0.04mg
2%

Vitamin K
2µg
2%

Vitamin B1
0.03mg
2%

Vitamin B3
0.29mg
1%

covered percent of daily need

Related Recipes