PEAR MUFFINS
Season: all, dependent on what you put into them
From the Garden: pears
This recipe is a basic muffin recipe and today we are adding pear. This recipe can be used to
add all sorts of flavours. Some ideas for flavour are raspberry and white chocolate, chocolate
with chololate chips, carrot and zucchini, apple and raisin, beetroot and chocolate, lemon and
poppy seed. You can even leave out the sugar and use the recipe to make savoury ones such as
roast capsicum, feta cheese and sun dried tomatoes, parmesan cheese and corn or basil pesto.
EQUIPMENT
Large bowl
Wooden spoon
Sieve
Small bowl for melting butter
Jug
Chopping board
Knife
Measuring cups
Measuring spoons
Whisk
Pastry brush
Muffin tray
2 dessert spoons
Cooling rack
INGREDIENTS
4 cups of self raising flour
1 cup brown sugar
2 teaspoon baking powder
½ teaspoon cinnamon
4 pears
125g butter melted
100mls vegetable oil
1 teaspoon vanilla
1 egg
2 cups milk
WHAT TO DO
1. Turn the oven on to warm up to 180C.
the flour
Sift
add sugar
cinnamon
into the large bowl,
, baking powder
and
(dry ingredients) into the large
4. Make a well in the middle of the dry
ingredients and add the wet ingredients.
Combine these ingredients by folding the dry
into the wet using the wooden spoon.
(Try
not to stir using the circular method as it
makes the muffins more like cupcakes with a
finer consistency.) Combine the wet and the
dry ingredients until they are all just wet.
bowl also.
Pour 1 tablespoon of oil
Chop the pears into quarters, core
them, cut the pears into thin slices and add to
the large bowl with the dry ingredients.
in one muffin cup
in each tray. Using your pastry brush
brush oil in each muffin cup to stop the
muffins from sticking to the tray. Remove
excess oil with a paper towel.
5. Put the muffin mix into the muffin trays
2. Melt the butter
in the bowl
for
30 seconds in the microwave. If not melted
repeat for 10 seconds at a time.
using the scoop and scrape
method.
That is using 2 spoons, one to pick up the
mixture and the other to scrape it off into the
muffin cups.
Only ¾ fill the muffin cups so there is room
for the muffin to rise and stay in shape.
3. In the jug
and vanilla
put all the milk
, egg
(wet ingredients) and
whisk
. Add the melted butter while
continuing to whisk so all the wet ingredients
are combined.
6. Put muffin tray in the oven and cook for 20
minutes.
180Celcius.
7. Check the muffins are cooked by either
1) touch the top of the muffin quickly to dent
it slightly. If it rebounds (bounces back) to its
original shape the muffins are cooked
or
2) Using a sharp pointed knife
or skewer
to stab the middle of the muffin. If the
skewer comes out clean the muffin is cooked.
8. Allow the muffins to cool in the tray for a
few minutes then tip them out onto the cooling
rack.