I've been on a baking binge lately and i thought i would share these muffins with you. I thought they were delish and so did Matt and Deanna. Next time however i will chop up the pears much smaller, but other than that i thought they came out well.
Vanilla Pear Muffins
Williams-Sonoma Bride&Groom Cookbook
Note: Choose firm ripe pears and chop them up finely.
3 Tablespoons of sugar
2 Tablespoons of finely chopped walnuts
1/4 tsp of cinnamon
2 cups of flour ( i used 1 all purpose & 1 whole wheat)
1/2 cup of sugar
2 tsp ground cinnamon
1 tsp nutmeg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup canola oil
3/4 cup buttermilk
2 tsp vanilla
4 or 5 firm but ripe pears, cored & chopped
1 cup coarsley chopped walnuts
Preheat the oven to 350. Grease a 12 cup muffin pan with butter
To make the topping combine cinnamon, sugar & walnuts, set aside
To make muffins Whisk all wet ingredients in Kitchen aid bowl. In a seperate bowl mix all dry ingredients. Once wet ingredients are thoroughly mixed dump all dry into kitchen aid bowl. Mix until combined. Batter will be slightly lumpy. With a spatula gently fold the pears & walnuts into batter. Do not over-mix. Spoon the batter into prepared muffin pan and divide topping evenly among the muffins-sprinkle on top.
Bake until golden, dry & springy to the touch about 20-25 minutes. A wooden skewer inserted into the center should come out clean.