Tag Archives: pear

Fresh Pear and Fig Muffins – and Sugar Free Too

Pear Fig MuffinsHello, everyone! I hope that you are enjoying a beautiful day. The weather forecast predicted clouds and rain yet we have sun and a warm temperature. I am keeping myself busy with a bit of baking rather than thinking of decreasing my estimates for GDP growth due to the federal government shutdown.

Early fall is a good time to use fresh pears and the last of the season of fresh figs. If you can’t find fresh figs in the grocery store, a dried version will also be good in this recipe. If you prefer an alternate dried fruit, apricots or raisins would work well too. My inspiration was Five and Spice’s version of Pear and Fig Morning Muffins since the pictures looked delicious. I substituted the all purpose flour with a combination of whole wheat and oat, swapped the butter with canola oil, added some cinnamon, and used plain yogurt instead of buttermilk. Yes, these ingredients worked out very well together. Hopefully our federal legislators will work together soon too.

If you have not yet answered my current survey, please do since economists really thrive on analyzing survey results. Just visit my homepage and in two clicks you can provide an opinion to your favorite way of enjoying apples and pears, along with seeing the current tally of results. Thanks!

Ingredients:
4 Tbs. canola oil
1/3 cup figs, finely chopped (either fresh or dried)
1 small-medium pear, ripe but still firm, finely chopped
1 cup whole wheat flour
3/4 cup oat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
3 Tbs. honey
1 large egg, at room temperature
1 egg yolk, at room temperature
1 cup plus 2 Tbs. yogurt

Preparation:
Preheat your oven to 400F.

In a small-medium bowl, combine the flours, baking powder, baking soda, salt, cardamom, and cinnamon. Set aside.

In a medium-large mixing bowl whisk together the honey, egg, and egg yolk for a couple of minutes, until the color lightens. Then whisk in the canola oil until well combined. Finally whisk in the yogurt.

Pour in the dry ingredients and stir together with a wooden spoon. Add the chopped fruits on top of the batter. Stir just enough to mix it in, then stop.

Use 2 spoons to drop heaping spoonfuls of batter into the lined muffin tins.

Bake for about 20 minutes, until golden on top and a toothpick inserted into a muffin comes out clean. Makes 12 muffins.

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Anjou Too Will Enjoy These Pear and Oat Scones

I have been on a bit of a scone kick lately. It all started with the raisin millet scones, which have turned out to be a lovely snack at any time during the day or evening. When I saw this recipe for apple and oat scones in the February 2012 Martha Stewart Living magazine, I became inspired and decided to add them to my repertoire.

The next morning I took out my mixing bowl and ingredients. Since I did not have any apples I used pears instead. In order to eliminate the brown sugar and turbinado sugar, I added maple syrup and maple sugar to retain the sweetness. I shortened a few of the steps (I did not rotate the baking sheet while cooking or flatten the dough into disks as suggested in the original recipe). The result is a sweet and chewy treat that is delicious with a cup of tea. I also discovered the beauty of parchment paper – it makes baking sheet cleanup a breeze. Enjoy these scones with pears or apples, or perhaps a combination of the two!

Ingredients
1 2/3 cups all-purpose flour, plus more for rolling
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced pears (cut into 1/4-inch cubes)
2/3 cup cold buttermilk (or 2/3 cup milk plus 1 teaspoon lemon juice)
Maple sugar, for sprinkling

Directions
Preheat oven to 400 degrees. Whisk together flour, oats, maple syrup, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with two knives (or rub in with your fingers). The batter will resemble crumbs. Add pears and buttermilk (or milk plus lemon juice), stirring until dough just comes together.

Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on a parchment-lined baking sheet. Sprinkle with maple sugar and oats. Bake until golden brown, 20 to 22 minutes. Let cool on sheets for 15 minutes. Serve warm or at room temperature.

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Something Swanky, Food Trip Friday, Cybele Pascal Allergen-Free Cuisine and Sweet as Sugar Cookies.