Appetizers
Pear Hazelnut Muffin
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
Pears are plentiful in the fall. If you happen to have a few bruised pears at the bottom of your fruit bowl, this is a great way to rescue them! If you don’t have hazelnuts, almonds work just as well. I store all my nuts in the freezer to keep them from becoming rancid.
Makes 12 muffins
Ingredients
2/3 cup granulated sugar
1/2 cup trans-fat free, reduced fat margarine
1 egg white
1/2 cup fat-free, skim milk
2 very ripe small Bartlett or Anjou pears, peeled, chopped
1 teaspoon almond extract
1/2 cup hazelnuts, finely ground
2 cups all-purpose flour
1 teaspoon baking powder
1/2 tea spoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 400° F. Line a 12-cup muffin pan with paper muffin liners.
In a large bowl, stir together sugar and margarine. Mix in egg, milks, pears, and almond extract. In a large zipper lock bag, mix hazelnuts, flour, baking powder, soda, and salt. Shake until well mixed.
Stir the flour mixture into the bowl until just combined. Do not overmix.
Spoon batter into prepared muffin cups. Bake 20- 22 minutes, or until a toothpick comes out clean when inserted in center of one of the muffins.
Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups. Cool completely before storing in an air-tight container for up to 3 days.
Make It a Brunch
Serve with Charlie’s Chai and Zucchini Cake.
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