Bartlett Pear Muffins Food

BARTLETT PEAR MUFFINS

Steps:

• Preheat oven to 425 degrees, F. Sift together flour, sugar, baking powder and salt. Beat together milk, beaten egg, butter and lemon zest. Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.
• Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full. Bake at 425 degrees F for 20 to 25 minutes, until tops are browned. Remove from pan immediately, and serve warm.
• Tip: Bake in mini muffin pans and bake 425 degrees F for 15 minutes.

VANILLA PEAR MUFFINS

Steps:

• Preheat oven to 350°.
• Grease 14 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
• Topping--stir together the sugar, walnuts, and cinnamon in a small bowl; set aside.
• Muffins--in a bowl, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
• In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended.
• Add the dry ingredients, stirring just until evenly moistened.
• The batter will be slightly lumpy.
• Using a large rubber spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes.
• Take care not to break up the fruit; no not overmix.
• Spoon the batter into each muffin cup, filling it level with the rim.
• Sprinkle the muffins with the topping, dividing it evenly.
• Bake until golden, dry, and springy to the touch, 20-25 minutes.
• A pick inserted into the center of a muffin should come out clean.
• Transfer the pans to a wire rack and let cool for 5 minutes.
• Unmold the muffins; serve them warm or at room temperature, with butter.

BARTLETT PEAR PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling.
• Beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled crust.
• Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour.

PEAR AND WALNUT MUFFINS

Steps:

• Preheat oven to 400*F.
• Place walnuts in a food processor, process until finely ground.
• Gently spoon flours into dry measuring cups, level with knife. Mix flours, baking powder, baking soda and salt in a medium bowl, stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
• Combine brown sugar, oil, vanilla, yogurt and egg in a small bowl, add to the flour mixture, stirring just until moist. Fold in diced pear.
• Spoon the batter into 15 muffin cups coated with cooking spray. Mix together sugar, cinnamon and ginger powder in a small bowl. Sprinkle batter with cinnamon/ginger sugar. Bake at 400*F. for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans right away. Place on wire rack. Serve either warm or at room temperature. Enjoy1.

HARVEST SPICE MUFFINS (APPLE-PEAR SPICE MUFFINS)

Steps:

• Whisk together eggs, milk, and oil until completely blended.
• Stir in diced fruit.
• Combine remaining ingredients in separate bowl.
• Add dry to wet ingredients and stir just until blended.
• Let batter sit for 15-20 minutes: this is optional, but I think it makes the muffins rise higher. (You could also let the batter sit after you divide it into the muffin cups, instead of before.).
• Divide batter between 20 greased muffin cups and bake at 400 for 20-25 minutes, until golden brown on top.
• Serve warm with a drizzle of honey!