Our neighbors brought us a few bushels of pears from their orchard, last Fall. We ate some for breakfast, and made pear butter from the surplus. Easy, and quick to make, -these are very yummy, pretty much fat-free, and nutritious muffins. Try making them just before breakfast, -aroma of cinnamon, oatmeal, and fruit will get everybody out of bed in no time.
Pear Butter Muffins
INGREDIENTS
12 muffins
1 large egg
1/2 cup, light brown sugar
1 cup, pear butter
1/2 cup, milk
Dry Ingredients
1 1/2 cups, instant oatmeal
1 1/4 cups, plain, unbleached flour
1 tsp, baking powder
1 tsp, baking soda
1 tsp, ground cinnamon
1/4 tsp, salt
Topping - 1/4 cup, instant oatmeal, 1/4 cup, light brown sugar, 1 tsp, ground cinnamon, 2 tbsp
melted butter
METHOD
(1) Pre-heat oven to 375F.
(2) Grease standard sized, muffin tin, reserve. In a small bowl, combine topping ingredients, reserve.
(3) Make muffins; whisk eggs with sugar, pear butter, and milk.
(4) Stir in dry ingredients to muffin mix, till combined.
(5) Fill each cup 2/3 full, top with topping mix, place in the oven, and cook for approximately 20 minutes (gently press top of the muffin with tip of your finger, if it springs back, they are ready).
Serve
Great on their own, or dress with honey, or a little butter.
If you do not have pear butter, use apple butter, or sauce, instead. They will be just as good, as well as add a little more interest to your breakfast menu.
Bon Appetit!
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References
Special Thanks
Special Thanks to Town & Country Gardens Contributors: bulabean, dive-angel (Karin), Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams
