This is pear season, so why not enjoy some fresh pears in a batch of simple, moist muffins? The pears are juicy and sweet on their own, so you don't need a huge amount of sugar in the muffins. After all, they're muffins, not cupcakes. When you bite into the muffins, you'll notice immediately that they're soft, fragrant with spices, and filled with juicy, ripe pears. Hazelnuts add a unique flavor and a nice crunch as well. I don't peel the pears, leaving them with beneficial fiber and making preparation easier. The muffins take only a few minutes to mix up and few tools, so washing up shouldn't be a chore. Try the muffins as a great dinner accompaniment, for a special breakfast, or just alongside a cup of tea or coffee.
Simple Hazelnut-Pear Muffins -- Makes 18
1 cup of flour
1 cup of white whole wheat flour
1/2 cup of sugar
1/4 cup of brown sugar
2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of pumpkin pie spice
1/4 cup of chopped, toasted hazelnuts
1/2 cup of canola oil
3/4 cup of milk or almond milk
1 teaspoon of vanilla
2 eggs
2 cups of chopped ripe pears, pealed or not, you choose (2-4 pears)
3-4 tablespoons of raw (turbinado) sugar, optional
Preheat the oven to 400 degrees and coat 18 muffin wells with non-stick cooking spray or line the wells with cupcake liners and spray the liners. In a large bowl, whisk together the flours, sugars, baking powder, salt, and pumpkin pie spice. In another bowl, whisk together well the canola oil, milk, vanilla, and eggs. Stir the wet ingredients into the dry ingredients gently just until blended. Stir in the pears gently. Divide the batter among the muffin cups and, if you like, sprinkle a little of the raw sugar over the top of each filled muffin cup. Bake the muffins for 20-25 minutes until golden brown and firm to the touch. Let the muffins cool for at least 5 minutes before serving them.
