I mentioned before that I made muffins for the Ladies’ Retreat I attended. Because I didn’t want to offer a dull breakfast selection, I made some sweet muffins: Banana Muffins, both plain and with chocolate chips, Lemon Poppy Seed Muffins, and Lemon Blueberry Muffins, as well as some savory muffins: Bacon Cheddar Muffins and Ham and Swiss Muffins. These muffins straddle the fence on sweet and savory. The cheese makes you think savory while the pear lends a light sweetness, neither is overpowering and they complement each other nicely.
The original recipe called for 1/4 t. pumpkin pie spice but since I didn’t have that, I used a mixture of cinnamon, nutmeg & cloves, and used more than the amount called for. I made a double batch and used some of the extra batter to make a mini loaf of bread. I hate it when a muffin recipe doesn’t come out evenly at 12 because I don’t want to have to bake a partial tin. The mini-loaves are a perfect way to deal with a little extra batter.
Pear Cheddar Muffins (adapted from The Muffin Cookbook)
2 c. all-purpose flour
1/3 c. sugar
1 Tbsp. baking powder
1/2 t. salt
1/4 t. cinnamon
1/4 t. nutmeg
1/8 t. cloves
1 c. shredded cheddar cheese
2 medium pears, pared, cored, cut into large pieces
1 c. milk
2 large eggs
1/4 c. butter, melted
Preheat oven to 400 F. Prepare muffin tin with paper liners or non-stick spray; set aside.
In a large bowl, combine flour, sugar, baking powder, salt and spices; stir in cheese. In a blender or food processor, process pears, milk, eggs and butter until pears are finely chopped. Pour pear mixture into flour mixture, stirring just until moistened. Spoon into prepared muffin tin. Bake 20 minutes or until wooden pick inserted in center comes out clean. Serve warm.
Makes 15 muffins.