The better news is that I have some pretty good ideas to share with you...even though you will have to judge that for yourself!
Anyways, I'm looking forward to connecting again and sharing what I've been up to in the kitchen and out...it's almost like I forgot how simple it is to actually write one of these! I have definitely been busy but also just lazy to make the time.
I had a bunch of really ripe pears the other day and not much else, which is what inspired the following recipe to come into fruition (haha). Normally it wouldn't really occur to me to bake with pears, apart from this really delicious rice and fruit casserole my mom used to make when we were younger (probably not so healthy and not so easy to make, but maybe I can have her guest post or something one of these days because it is amaaazing and totally worth it).
So anyways, I thought why not break it down and try to make a really basic muffin recipe, using pears instead of the usual banana/apple suspects. I was really pleasantly surprised by how well it worked, which is consequently why I'm sharing it with you below! As always, if you try the recipe, I would love for you to give me some feedback on how it worked, because we are really in this together and I have a lot to learn from you :-)
(makes about 12 muffins)
- 1 cup quick-cook oatmeal or ground oatmeal
- 1 cup almond flour (or any other nut-based flour)
- 1/2 cup ground flaxseed (flax meal)
- 3 very ripe medium/large pears (I used Bartlett)
- 3 whole eggs
- 1 tsp baking powder
- 1/4 cup honey and/or stevia, optional (I used about 15 drops of liquid stevia)
- 1 cup of dried cranberries or other nuts/fruits, optional
- Preheat oven to 350 degrees Fahrenheit
- Mix all dry ingredients together in a big bowl (oats, almond flour, flaxseed, baking powder)
- Dice the pears in relatively small pieces and add to the dry ingredients (or just cut them arbitrarily straight into the bowl like I did) Add the eggs, and optional sweetener to the bowl as well.
- Mix with a hand blender until the batter is fluffy, with a thick and just pourable consistency, and relatively smooth. If using whole oatmeal flakes, they should be pretty much shredded down at this point, even though they soften up in the oven anyways. Another option is to put everything into a standard blender and pulse until you get the same result. For a chunkier muffin, add in some of the pear pieces after blending. I also added in dried cranberries to the batter and it was fabulous.
- Use a spoon or spatula to transfer the batter into cupcake molds (I use silicone molds that I love because they are so easy to remove the muffins from and wash)
- Bake for about 40-45 minutes until they are nice and browned at the top, depending also on the strength and quality of your oven (ours happens not to be so hot)
- Enjoy your pear creation! Eat them hot or cold, by yourself, or if there are any left, maybe share with a friend ;) I love taking these to work in the morning as a supplement to breakfast and for a quick snack to carry me over.
Please share on the social mediums if you like what you see! Thank you for reading as always :-)