We bought a bunch of Asian pears at the farmer's market. They looked beautiful and they did taste sweet, but the texture was too grainy to be enjoyable for eating. I thought about reproducing a beautiful Pear Honey Pie I made last year, but was leaving town and knew most of it would go to waste. I thought more and finally decided I could still use the pear honey combination but instead try a muffin. They turned out to be the best muffins I've ever made. I ate one the next day and froze the rest to save for my next board meeting.
Honey Pear Muffins
1 c. all-purpose flour
1 c. whole wheat flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1 c. buttermilk, room temp.
1/4 c. butter, melted and cooled
1/4 c. honey
1 egg
1 tsp. vanilla
1 c. diced pears
sugar to sprinkle muffins, Turbino best
Preheat oven to 375 degrees. Grease or line muffin tins. Whisk flours, sugar, powder and spices. In another bowl whisk milk, butter, honey, egg and vanilla. Mix the two together and gently add pears. Fill 15 muffin tins and sprinkle each with sugar. bake 18-20 minutes until toothpick comes out clean after inserting. Cool and serve warm.
One year ago - Sweet Potato Grain Muffins
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