Sunday, October 4, 2009

pear chocolate muffins

Oh, I know, muffins again. But hear me out for a second- this post is a last hurrah of sorts on the muffin front.
What on earth would slow my muffin making?
Well, remember those stomachaches that have been plaguing Sadie? The doctor has lowered his gavel and yes, as we all thought, the girl's allergic to wheat.
And eggs.
And almonds.
And she's totally cool with it. Honestly, the transition is going smoothly. I swear! Because the truth is, the poor thing has had a stomachache for two years, and if there is a chance of it easing up, we will all eat anything (except maybe eggplant and cilantro).
I know, I know, plenty of people do all sorts of gluten-free baking. Even me. I am thinking, however, that gluten and egg free presents a bit more of a challenge. Although I do have quite a bit of applesauce. So I'll start working with it, and you can be sure that I'll tell you all about it.
But until then, we have pear chocolate muffins. Because just because I'm not making muffins certainly doesn't mean that you shouldn't.
Oh, and a word on the cake stand. Did you check out that beauty? Joey went out for one of his routine tag sale-ing missions the other day, and I said, "Honey? Find me a cake stand. And the things I'll bake for you..." He came back with the ugliest cake stand I have ever seen. But he came back with a cake stand. And that's why I married him.

Pear Chocolate Muffins
loosely adapted from Moosewood Restaurant New Classics
makes 1 dozen muffins

  • 6 tablespoons butter, at room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1/2 cup plus 2 tablespoons buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 cups peeled and cored pears, chopped into 1 inch pieces
  • 1 cup semi-sweet chocolate chips or chunks
  • 2 cups white all-purpose flour or spelt flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup chopped roasted almonds
Preheat the oven to 350 degrees. Lightly oil a 12 cup muffin tin or put a paper liner in each cup.

In a mixing bowl, cream together the butter and sugar until smooth. Beat in the egg and then the buttermilk and vanilla. The mixture will look lumpy. Fold in the pears and chocolate with a rubber spatula. Set aside.

In a large bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Add the
wet ingredients to the dry ingredients and fold together without overmixing. Fill each muffin cup about 3/4 full. Sprinkle with chopped almonds.

Place the muffin tin in the preheated oven and bake for about 35 minutes, or until the muffins begin to turn golden. Rotate the pan halfway through for even baking.


  1. Welcome to the world of egg free sorry you had to join me! But I have every confidence that you'll rise to the challenge with style and aplomb. :)

  2. Thanks Lori! I think that I'm going to need a little help here. I just bought some egg replacer- that stuff worth anything?

  3. You can never have too many great muffin recipes--love the sound of this one! :)

  4. Oh, lady, I've been way behind in my blog-reading. Flax meal with some hot water is good in some things but not others, and the egg replacer stuff is good for cookies and things you don't want to taste flaxy (flaxen?). And don't forget BANANAS!