On the days when I work at home I try to have a snack ready for the kids when they get in from school. Sometimes all I have time to do is wash a bunch of grapes. Other days I take a midday break and make something special.
These whole wheat pear muffins were on the kitchen counter when they came home one day last week. Why is it so gratifying to see your kids sniff the air and smile? Why does it feel so good to watch them cram warm, cinnamon-dusted muffins into their mouths?
And why, why am I always compelled to say "Use a plate, take a napkin, don't get crumbs on the floor"? Why can't I just enjoy the moment and forget about the crumbs?
I can't, though.
Note: I am in love with white whole wheat flour. It adds fiber and nutrients without making baked goods heavy. I prefer King Arthur unbleached white whole wheat flour, which my local grocery store stocks. There are several brands, so use what you can find. And if you absolutely can't find white whole wheat flour and don't want to mail order it from King Arthur, use regular whole wheat flour - but be forewarned that your muffins will be denser and a little more like rocks.
Whole wheat pear muffins
Made with ripe fresh pears and white whole wheat flour, these muffins are hearty, healthy and delicious.
- 2 eggs
- 1 cup plain yogurt
- 1 cup plus 2 Tbsp light brown sugar
- 1/3 cup grapeseed or canola oil
- 2 cups white whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tsp pure vanilla extract
- 2 large or 3 small ripe Bartlett pears, peeled, cored and diced
- 1 tsp ground cinnamon
Preheat the oven to 375 degrees. Spray a 12-cup muffin tin with nonstick cooking spray.In a large mixing bowl, whisk together the eggs, yogurt, 1 cup of the brown sugar, and oil until smooth. In another bowl, sift together the flour, baking powder, baking soda and salt.Dump the dry ingredients into the bowl with the egg mixture. With a wooden spoon or spatula, gently mix together just until combined. Add the vanilla and diced pears and mix again.Spoon the batter into the prepared muffin tin, dividing it evenly among the cups. In a small bowl, mix together the remaining 2 Tbsp brown sugar and the cinnamon; sprinkle the cinnamon mixture on top of the batter in each muffin cup.Bake the muffins about 20 minutes, or until a toothpick comes out with a few crumbs (but no raw batter) clinging to it. (If you're making mini-muffins instead, start checking them after 12 minutes.) Cool the muffins in the pan for 5 minutes, then take them out of the muffin pan and cool them the rest of the way on a rack. Serve warm or at room temperature.
DetailsPrep time: Cook time: Total time: Yield: 12 muffins or 24 mini-muffins