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Saturday, 27 October 2012

Blueberry Pear Muffins


By: Miriam Borys

Servings: 12 muffins

1 ½ cups all-purpose flour
½ cup whole wheat flour ( whole wheat flour is 
an option. If not available use 2 cups of white 
flour instead of 1 ½ cups)
¼   cup white sugar
1 tsp. cinnamon
1/8 tsp. allspice
½ tsp. nutmeg
½ tsp. salt
2 tsp. baking powder
½ tsp. baking soda
1 cup frozen blueberries
½ to 1  pear – diced small (wash but no need to peel)
1 egg
1 cup sour milk[i] or buttermilk
3 tbsp. olive oil
½ tbsp. vanilla

Preheat oven to 375 and place a rack in the middle of your oven. Line muffin cups with paper muffin cups and spray inside of the paper cups.
In large bowl combine all the dry ingredients. Whisk to mix together.
Add blueberries and pear chunks. Toss these in the flour mixture.
In another bowl combine wet ingredients. Whisk well.
Pour wet into dry and fold in until just combined. This mixture will appear thick and lumpy. Be careful not to over mix or your muffins will be dense and chewy instead of light and fluffy.
Spoon into a muffin tin lined with muffin cups.
Bake for 18 – 20 minutes at 375 degrees.

[i] Sour milk can be made by adding 2 tbsp. lemon juice to 1 cup of milk

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