In our deep freeze we have an abundance of pears. This is because we have two fairly large sized pear trees in the yard. The past fall was a particularly good year for our trees so, we ended up with a huge amount of pears. We have about 30 frozen zip lock bags full in the freezer.
Tonight I decided to experiment with making some pear muffins. This is the recipe I came up with (I think it’s fairly low fat and sugar). The muffins are moist (but not super moist), and have a lovely texture. The pecans make them extra flavorful. Enjoy
Pear Pecan Muffins
Makes 12 medium sized (large) muffins
1 ½ cups whole wheat flour
1 cup all purpose flour
½ cup brown sugar (not packed)
2 tsp baking powder
A few shakes of salt
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
1 cup skim milk (with 2 tsp white vinegar)
2 large eggs
2 tbsp olive oil
About 1 ½ cups chopped pealed and cored pears
2 tsp vanilla extract
¼-½ cup pecan pieces
Preheat oven to 350 degrees F.
In a large bowl place the flours, baking powder, salt, cinnamon, ginger, nutmeg. Mix well. Add the pecan pieces and stir. In a blender, add the brown sugar, pears, skim milk (that is mixed with the vinegar) eggs, olive oil, and vanilla extract. Blend until smooth.
Now add the blender mixture to the dry mixture in the bowl. Mix until smooth. Spoon into prepared muffin tins. Bake for 30-40 minutes (until golden and a toothpick comes out clean).