Recipe: Pear MuffinsBy Michelle | September 13th, 2010 | Category: Food | 3 comments
The original recipe for this comes from the Joy of Cooking, but it’s not in the newest edition and I’ve lost that page from my old copy (775-776, which gives you an idea of how often I use that one!). Nonetheless, I’ve changed it a fair bit over time to our tastes. I make these as mini-muffins for school lunches, but it also makes a beautiful loaf that stays moist for a good few days (that was the original version).
1 1/2 cups whole-wheat flour (you can use all-purpose if you prefer)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon, 1/2 tsp nutmeg (or use 1/2tsp cardamom)
1/2 cup raisins (optional)
1/2 cup pecans or walnuts (optional)
3-4 ripe pears (cored, but not peeled)
2/3 cup brown sugar
1 tsp vanilla
1/2 c vegetable oil
Juice and zest of 1/2 lemon
Preheat oven to 350.
Combine flour, baking soda, salt and spices – add raisins and/or nuts if desired. Grate pears with skin on, catching juice & discard any large pieces of skin. Combine grated pears and juice with brown sugar, egg, vanilla, oil, lemon juice and zest. Add dry ingredients and mix gently until just combined.
Using paper cups or greased tins, fill 2/3 full and bake for 15-19 minutes at 350 or until golden and tops spring back when pressed. Cool slightly and remove from tin. Store cool muffins in tightly sealed container for several days or freeze.
Notes: This also makes a great apple recipe – just substitute cored apples for the pears (2-3 medium should do it). If making a loaf, I usually use about 1/2 cup of all-purpose flour to lighten it slightly (not necessary with muffins).