You know me well enough by now…I’ve got a tendency to be lazy when it comes to recipes. If I can a get great result with a simpler recipe, I’ll always go that way. Who needs complications in this crazy life?
But these here Vanilla & Pear Muffins don’t fall into that category. First of all they contain both baking soda and baking powder…I mean really, do we need both? And then there’s the buttermilk, a lovely ingredient, but I can never taste it. So why have I then included this not-so-easy recipe in my repertoire? Well, the answer is complicated in itself, but I shall simplify.
I was looking for vanilla muffin recipe, but they all seemed like cupcakes parading around as muffins. I want a modicum of nutrition if I’m going to offer them as breakfast options for the kids. So I figured buttermilk is kind of healthy and pears definitely are and I had a whole bag of them lying around.
The last but not least important reason for this recipe? The topping. I love toppings. This one has walnuts, sugar and cinnamon. Nuff said.
Vanilla & Pear Muffin Recipe
Ingredients:
For the topping
3 tbs sugar
2 tbs finely chopped walnuts
1/4 tsp cinnamon
For the muffins
2 cups flour
1/2 cup sugar
2 tsp ground cinnamon
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 extract
4 -5 pears, peeled, cored, and coarsely chopped
(you can also add some chopped walnuts if you so please)
OVEN 180C
Method:
To make the muffins, combine all the dry ingredients (flour, sugar, cinnamon, baking powder, baking soda, salt) in a bowl.
In another bowl, whisk together the eggs, oil, buttermilk and vanilla until blended.
Add the dry ingredients to the wet ingredients, stirring just combined.
Fold in the pears (and walnuts if you’re putting more in the mix) with a few strokes. Do not over mix.
Spoon the batter into the muffin cups. Bake till golden.
