I wanted to think of something especially fantastic to tell you about my week or at least a funny anecdote about these pear muffins. I got nothing. It’s been a slow week. But these muffins are great. I promise. I had some pears left over from the apple pear crisp that didn’t happen and they needed a home. Muffins are easy and everyone loves them. And you can do anything with them. Including putting pears in them. These are perfect for a morning with a good book and a cup of coffee.
Have a wonderful weekend!
cinnamon pear muffins
adapted from http://www.thekitchn.com/fall-breakfast-1-158809
makes one dozen muffins
1/2 C shortening + a splash of water
1/2 C pure cane brown sugar
1/4 C pure cane white sugar
2 tsp vanilla
2 1/4 C all-purpose flour
2 tsp baking powder
1 Tbsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp salt
1/2 C milk
3 medium-sized cups pears, unpeeled and diced
2 Tbsp butter, melted
1/4 C chopped walnuts
3 Tbsp flour
2 Tbsp brown sugar
1 Tbsp cinnamon
1. Preheat oven to 400
2. Cream together shortening, water, and sugars.
3. Beat in eggs one at time, then stir in vanilla.
4. Mix in dry ingredients and milk, alternating between each.
5. Fold in pears.
6. Fill lined muffin cups with batter. These will rise perfectly so it’s okay to fill cups almost to the top.
7. Stir topping ingredients together and sprinkle on top of muffins.
8. Bake for 20 minutes or until toothpick inserted in the center comes out clean.
9. Sip some coffee and enjoy the aroma of these as they cool. You will probably want to stay home from work and enjoy your morning.