In terms of the spices for this muffin, you want to strike the perfect balance between just-shy and overly-dominating. I opted for a little of everything based on what I had on hand. I didn't want to gingerize them too much, so just a small pinch fresh grated ginger along with a hearty teaspoon vanilla paste went into the wet ingredients. A few whole cloves got ground with the oat flour and a pinch cinnamon perfumed it all for good measure. You could surely experiment with some cardamom or even stick to just vanilla. I loved the hints of other spice notes at play though, and the scent of the cloves seeping into the batter will infuse your entire kitchen...
I think we talked about roasting pears before for baking. Giving them that 20 minute dry-bake in the oven and leaving them to cool for a bit is a good trick for combating any potential steaminess that tucking a fruit like pear into a muffin might bring. Here I don't dry them out as much as I would for scones but when they cool, I fold them into the batter and even throw a few atop the muffins before sprinkling on a little walnut-brown sugar spritz. Enjoy just cooled down perhaps with a little light honey drizzle.
Pear Spice Muffins
Makes 5 regular
Batter
4 Tbsp/55g salted butter (or coconut oil- note I used about 3 T butter and the rest coconut oil)
1 egg
40 ml plain whole milk yogurt
1 tsp. vanilla extract
1/3 cup packed light brown sugar
1/4 cup + 2 T (~48g) spelt flour
2 1/2 Tbsp (~15 g) oat flour (grind rolled oats)
1/2 cup (~55 g) almond flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. sea salt
1/2 tsp. cinnamon
3 whole cloves, ground
1/4 tsp fresh grated ginger
1 medium or 1/2 a large green pear, diced
Tops
1 Tbsp chopped lightly toasted walnuts
1/2 tsp brown sugar
Method:
First, preheat the oven to 375 F and place diced pear on a parchment-lined sheet and bake 20 minutes, then allow to cool.
To make muffins: Preheat oven to 350 F and grease 5 holes in a tin with a little butter. Set aside. Brown the butter: Set a saucepan to medium heat, toss in butter and let bubble and fizz until brown specks start to form at the bottom and it turns amber. Do not burn. A light browning is just fine. Immediately transfer to a bowl to cool. If using part coconut oil, whisk that into the cooling butter. Set aside.
Whisk to combine flours, sugar, salt, baking soda and powder, cinnamon and cloves (note: I whizzed the cloves with the oats in a clean coffee grinder when making the oat flour), set aside.
Whisk egg, yogurt, cooled butter, vanilla and ginger together. Smell it... : )
Toss 1/4 of the cooled pear into the dry mix and stir to coat. Pour wet into the dry and give a few stirs, just to combine, toss almost all the rest of the pear in and fold together just barely. (Leave a little handful pears for the tops)
Scoop batter into tins, filling 3/4 full, stud tops with a few more pear pieces then sprinkle with walnut/brown sugar mix evenly.
Bake about 20 minutes in oven, until a tester comes out just clean and the centers are just cooked through, then cool in the pan a few minutes. Carefully twist muffins out and cool on their sides (like lead photo) for another minute or two, then cool by themselves on a wire rack for at least 10-15 minutes. Enjoy just warm or freeze and reheat in a low oven.
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