Spiced Pear Muffins

I wanted to try a new muffin recipe for breakfasts this past week, and I had really enjoyed the pear and cardamom scones I made a while back, so I decided to do something along the same lines. I found a recipe for spiced pear muffins in my Fall Baking magazine and it made enough that I had some mini muffins to take in for my co-workers. They all approved of the muffins so I thought I should share. Hope you enjoy!

Spiced Pear Muffins
Prep: 20 minutes
Bake time: 18-21 minutes
Bake temp: 350F
Yields 2 dozen large muffins

2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup buttermilk*
1 tsp vanilla
1/2 cup butter, softened (or margarine)
1/2 cup white sugar
1/4 packed brown sugar
2 eggs
2/3 cup finely chopped pear, peeled (about 1-2 pears)

Pre-heat oven to 350F, and grease or line a muffin pan. Sift together dry ingredients and set aside.

Beat butter and sugars until light and fluffy on medium speed. Add eggs one at a time, beating well after each. Add vanilla and mix thoroughly. Alternately add flour mixture and buttermilk while beating on low speed until just combined. (Batter will be stiff.) Stir in pear.

Spoon batter into prepared pans, filling each muffin cup 2/3 full. Bake for 18 to 21 minutes, or until a toothpick inserted comes out clean. Allow to cool 5 minutes in pans, then transfer to cooling rack. Enjoy!

*For buttermilk, if you have regular milk or rice milk, you can add about 1 tbsp per cup of milk / rice milk to sour. Allow to sit a minute or two before adding to recipe.

image

Advertisements

One thought on “Spiced Pear Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s