September 24, 2014

In the Kitchen: Pear & Walnut Muffins

I did something unusual this weekend: I went hiking. Since moving to Charlottesville I've preferred to view the mountains from the valley (most likely at a winery or brewery), but I promised Will I would give hiking a try this fall. So this weekend we the back trail of Humpback Rock. It was steep and at times a little rocky, but the mountain views and fresh air made me ready for the seasonal change. The leaves on top of the mountains were beginning to change, and you could see chimneys putting off smoke in the valley. I'm still savoring the last haul of tomatoes from the farmer's market, but I'm glad to see apples and pears coming into season again. 

Pear & Walnut Muffins 

2 pears, shredded 
1/2 cup walnuts, chopped 
1 cup flour 
1/2 cup whole wheat flour 
12 cup oats 
2 tsp. baking powder 
1/2 tsp. salt 
1 tsp. vanilla extract 
1 cup buttermilk 
2 eggs 
1/2 cup brown sugar 
1/2 cup sugar 
1/2 tsp. cinnamon 
1/4 tsp. nutmeg 

Preheat oven to 375 degrees. 

Combine flours, oats, baking powder, and salt in a large bowl. Set aside. 

Melt butter in a small bowl. In a larger bowl combine vanilla extract, buttermilk, eggs, sugars, and spices. Mix in melted butter. Stir to combine. 

Slowly pour buttermilk mixture into flour. Then add pears and chopped walnuts. Gently mix together (do not overmix or the batter will be tough). Pour batter almost to the top of a greased muffin tin. 

Bake for 20 minutes. Cool on baking rack. Serve slightly warm. 

1 comment:

  1. These muffins sound great! I'm going to need to look into trying them gluten free - love apples and pears in the fall... (plus they make a house smell amazing)



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