Cardamom Pear Muffins

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I picked up my last basket of peaches this week and before they were gone I was already missing them.

With seasonal pears already appearing there are plenty of new recipes waiting to be tried and enjoyed, I’ll get back to the peaches next year.

While fondly remembering the pear tree we had in the back yard of our former home I still picture its branches bending over with ripe golden Bartlett Pears…a beautiful sight! Unfortunately the five variety pear tree we planted at our new home three years ago hasn’t yet decided whether it will yield even one of the varieties it has promised.

In the meantime there is no shortage of pears and I haven’t had to buy any yet thanks to a couple of generous friends who are keeping us well provided. No chance of these pears winning a prize for beauty but certainly make up for it in taste and sweetness.

It was time for a new pear recipe and since never having made pear muffins before it seemed a good place to start.

After eliminating the least interesting of three different recipes, of the two remaining I decided to try the one using Cardamom.   This is mostly because the other recipe called for buttermilk powder, something I had never heard of.  Since making this recipe I quite accidentally came across a bin of buttermilk powder while strolling through in the bulk food store…strange but true, fate for sure and good reason to try the other recipe!

A batch of delicious pear muffins and the discovery of a new ingredient  makes for a profitable day!

Cardamom Pear Muffins
2 ¼ cups all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1 ½ teaspoon ground cardamom
2 eggs
¾ cups milk
½ cup vegetable oil
1 teaspoon vanilla
1 ½ cups cored, unpeeled grated pear

  1. In a large bowl combine flour, sugar, baking powder and cardamom, make a well in the center and set aside.
  2. In another bowl combine eggs, milk, oil and vanilla.
  3. Add egg mixture all at once to dry ingredients stirring just until combined.
  4. Fill 10 to 12 paper lined muffin wells.
  5. Bake in a preheated 375 degree oven for 18 to 20 minutes or until golden and a toothpick inserted into the center comes out clean.
  6. Remove from muffin tin and cool on rack.

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Notes, Tips and Suggestions

  • Cardamom is very pungent  and since it’s not a spice I usually have in my pantry I was reminded of this when I went out to purchase a small amount from the bulk store.  With all my purchases placed in the same bag by the time I got home everything in the bag had taken on the essence of Cardamom.  I reduced the Cardamom to 1 teaspoon in the recipe but still found it a little much therefore in the future I will consider replacing it with a small amount of ground ginger or nutmeg.
  • This muffin is also delicious with a favourite crumble sprinkled on top but keeping it simple with a small wedge of pear placed in the middle before baking worked very well.
  • Apparently 2 tablespoons of buttermilk powder mixed into 1 cup of water can be substituted for fresh buttermilk.  Worth a try!

More pear recipes…

Bartlett Pear Bundt Cake

Bartlett Pear Scones with Maple Pear Butter

Caramel Baked Pears

 

 

 

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