The bittersweet chocolate chunks were not necessary, but they were not regretted either. A great variation: I can’t eat pears or hazelnuts, so I subbed apples and toasted pecans. Mar 26, 2020 - Pear, hazelnuts, vanilla, oats and other priorities (read: chocolate) huddle in a nubby, crunchy muffin. Also didn’t bother to peel/core the pears just grated them on each side around the core which was both less work and saved me from grating my fingertips on the smallest pieces. Dec 11, 2013 - Oh my god, people. These are some of my family’s favourite flavours, will give them a try! These muffins have a few more ingredients than my beloved blues, but there’s a complex flavor I hadn’t remotely expected from something as usually forgettable as a muffin — grated pear, toasted hazelnuts, vanilla, butter, oats and, yes, chocolate chunks tangle together in a nubby, crunchy muffin that actually tastes amazing even a day and two after it’s baked. First published January 16, 2014 on |, Lentil Soup with Sausage, Chard and Sizzling Garlic, Black Bean Soup + Toasted Cumin Seed Crema,,, Since Deb noted that they taste good a day or two after baking, I’m hoping that I can freeze them without sacrificing too much texture and flavor. I didn’t have any hazelnuts on hand but I just HAD to make this, so I changed the recipe a bit by using almonds and almond flour with the oatmeal to make it gluten free (not that I have a gluten allergy but it’s always nice to find a wheat alternative). please don’t report me to the authorities, but these delicious smelling muffins are cooling on racks right now and i’m having them for dinner! pear and hazelnut muffins. quick question- how should i adjust the time/temp if i’m using a mini muffin pan? Very thinly coat the bottom of a 12-inch ovensafe skillet* or an equivalent roasting pan with oil, just to keep the cabbage from sticking before juices trickle down. Gently fold through two–thirds of pear. Ingredient Checklist 2 cups all-purpose flour ¾ cup white sugar YUM! Made them as apple walnut using grated unpeeled apples and toasted walnuts chopped fine-ish. They have been developed so my day doesnt **…devovle into a full-on bacchanal of Resolution decompensation that ends with one passed out amid scatters of Cheetos, ketchup packets and French fry grease with a side of cronut. Problem solved!! Or, perhaps, don’t like realizing as they were going to bed that they had mad hazelnut skin flakes in their teeth and none of their so-called loved ones told them all day.). These are great! …& now THESE are getting made in the morning! Whisk in baking powder, baking soda and salt until fully combined. I did turn on the convection oven at the end to brown the tops, and the edges are super yum, as someone else noted. Can i leave them out? And chocolate. Popular Right Now. pear cranberry and gingersnap crumble. is funny how one year ago you wrote the recipe for lentil soup with sausage, my favorote!! why do my muffins taste metallic? This book is a delight, creative, seasonally-sorted recipes through the lens of whole grains. pear and hazelnut muffins. In a medium bowl, whisk buttermilk or kefir or yogurt, eggs, oil, brown sugar, vanilla, and cooked millet or grain cereal mix and cornmeal if using. 2 small-medium firm pears I love that pear + hazelnut combo, it’s one of my absolute favourites. I started with 25 minutes then added 5 min. See more ideas about smitten kitchen, dessert recipes, just desserts. Ginger pear muffins are a simple, yet incredibly flavorful breakfast treat. But my husband is unfortunately allergic to hazelnuts (and almonds), is there any other nut you’d recommend as a good substitute? A whole hour, an hour in which we could have had a buttery, spiced gi… I may not be healthiest eater, but I sure could eat these as breakfast with fresh fruits then save one for dessert with ice cream later. Here’s the verdict…Overall, we thought these muffins were pretty darn good! perfect blueberry muffins. double coconut muffins. Love the trombone. Mar 1, 2018 - First of all, they understand that all it takes to turn dessert into breakfast is some solid rebranding. Just OMG. The first thing I thought of when I saw this entry was banana nut muffins I used to buy at a now defunct shopping club near me. Whenever I make a Smitten Kitchen recipe, I breathe a big sigh of relief knowing it will always turn out as promised. Surely, I am capable of concise thought, right? Big success! Sometimes I feel like there’s no differentiation between all these baked goods except for shapes: Anything in cup-form without icing = muffins I got a kick out of how you differentiate “breakfast” muffins from “dessert” muffins. xox from Seattle. Surely, I am capable of concise thought, right? This recipe (as far as I’m concerned is acceptable for breakfast, lunch and dinner! today,it’s whole wheat. Thanks for the unsolicited tip! Thank you for giving the gluten free option! 2 large eggs, lightly beaten So glad you featured this great new cookbook. Do you mind sharing which lense you used? judith scott@108: I’m not Deb, obviously, but I thought I’d respond because I’ve subbed spelt for whole wheat in both quickbread and yeasted recipes before with no difference that I could detect – I think you could use it in these without any problem. Pear, hazelnuts, vanilla, oats and other priorities (read: chocolate) huddle in a nubby, crunchy muffin. A great recipe Deb! Just want to point out a spelling error – should say “assess” instead of “asses”. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of muffins comes out batter-free. Where were these when I had pears coming out of my ears this fall?!? HI Deb i won’t do it now,cause i’m too far gone..but in a more perfect world..spelt? My very own Russian, who is also coincidentally named Alex, sent me a text this morning, raving about these muffins, and he is not one prone to raving! Anything in rectangular form + zucchini = I don’t know why this is “bread” P.S. We all know that muffins teeter precariously on a razor-thin line that divides the food categories of “Acceptable for Breakfast” and “Nope, This Is Dessert” and one must maintain firm boundaries during the breakfast hours lest the day that follows devolve into a full-on bacchanal of Resolution decompensation that ends with one passed out amid scatters of Cheetos, ketchup packets and French fry grease with a side of cronut. Mmm, muffins. i have this gnarly habit of beginning a baking experience without ONE essential ingredient. (Truly, you never HAVE to. I made these for the second time today – both times they were delicious! I have to make these muffins right now!!! These look so good! Gently fold this dry ingredient mixture into the wet batter until just combined; do not overmix. 1-browned the butter as suggested Let the muffins cool for 10 minutes before removing them from the tin. Adapted from these blue sky bran muffins from smitten kitchen. I made this with 1.5 cups of diced ripe pears, 3 tbsp sugar, all whole wheat flour, yogurt + milk instead of buttermilk, and a mix of pecans, walnuts, and almonds. Pear Muffins … When I was a kid I convinced my mom to let me eat chocolate cake for breakfast. Dust with extra cinnamon and bake for 20 minutes, until golden. Did that today and it made for pretty boring muffins. I was stalking your facebook chat and ran across the list of blogs you follow and I fell in love with Orangette, not to mention the Whole Grain Mornings book! As a rule, I don’t make muffins anymore – all too often, I get bored with them before the batch is finished, and they wither away into a sad and moldy fate. It provides extra moisture to the muffins and blends in seamlessly – a perfect for hidden veggies for your little ones! roast chicken with schmaltzy cabbage – smitten kitchen US. In addition to your fruit and nut combo (mine has apple and almonds), I add flax, pumpkin and sunflower seeds, raisins or dried cranberries, keep the oats and spices and replace wheat with spelt. This week I am doing a lemon ricotta cake. Oranges grow by grand… Jul 14, 2015 - First of all, they understand that all it takes to turn dessert into breakfast is some solid rebranding. I could have these muffins for breakfast and for dessert, and I do not care about crossing the line as long as on the other there’s a yummy muffin waiting for me. Sour Cream Bran Muffins Smitten Kitchen. Shelli — As for regular milk, the acidity in buttermilk is important to get the leaveners working properly. The Pear-Hazelnut Muffins from Megan Gordon’s beautiful new book, Whole Grain Mornings, came out clearly in the breakfast camp with oats, whole wheat flour and nuts and might have even remained there, had my husband not planted the idea in my head that pears (breakfast!) I did feel that the cardamom flavor was strong so the pear and hazelnut favors did not come out as much as I would have liked. Such an under-used fruit in baking. These are really yummy. Very tasty. Made these (with almonds rather than hazelnuts, but otherwise according to recipe), and was disappointed the pear flavor is completely overwhelmed by the nuts and spices (had I included chocolate, would be even more so I imagine). Reply. You have a lot of followers! Let muffins cool in pan on a wire rack for 10 minutes before removing from tin. Feel free to toss in some nuts, candied ginger, or even chocolate chips. Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray or oil or use liners. Stir in the pear purée (or apple sauce), then fold in the flour mixture until just moistened. It took it about 35 min. Wow! Made these tonight, ready for breakfast tomorrow and had to test one warm out of the oven. Spoon two 2 tablespoons of batter into each prepared muffin cup. Pretty Please? I use the fine shred on my box grater to create a thin, grated carrot. But this one? If pancakes and/or waffles, oozing with melted butter and ladled with syrup or sweetened fruit and whipped cream are considered breakfast items, these muffins certainly qualify. The grocery store didn’t have hazelnuts and I didn’t have time to go anywhere else, so I made them with pear and chocolate only, used only 1/2 c sugar, and also made them gluten-free by using a mix of oat, sorghum, and rice flours. Apples grow in the fall. Tks a lot. I can’t wait to try them…. Next time I will use only a pinch to 1/4 tsp of the cardamom, I forgot that it is VERY strong. Okay, now fixed. I just made these the other day with almond flour, brown rice flour, and tapioca starch to convert it to a gluten-free muffin, and let me assure you, the results were wonderful. Morning glory muffins smitten kitchen.Pear and hazelnut muffins. And i love to use them together in cupcake, but i don’t have rollend oats! Aug 28, 2016 - better than the sum of its breakfast and lunch parts. How cool is it that Megan commented (#10)?! or just brown granulated. Tips for Making Carrot Muffins. Sometimes liquers are tricky once baked; it might just be that there are too many other flavors for the hazelnut flavor to come through; you might reduce the spices instead. That’s the BEST typo ever! I always try a recipe before commenting, saying “mmm looks awesome” isn’t really the point is it? Deb – is there any way I could use hazelnut flour instead of chopped hazelnuts? We also think dried pears would be good in these Peach and Spice Tea Muffins (using dried peaches) from our archives. Maybe toasted sunflower seeds? Nov 2, 2020 - recipe index. More savory, of course, and my children would argue that they weren’t right somehow. Recipes. This blog offers cooking ideas and recipes for produce and other foods purchased from vendors at the Fairmount Neighborhood Farmers Market and other local farmers. @ Emma (#23) – Ha! I made the recipe exactly as indicated however I did use cardamom as it is a favorite of mine. There’s just something about pear-cardamom pairings. 1 cup (125 grams) all-purpose flour Thanks in advance for answering! I’ve never seen the high temperature (425) then turn down (375) for a muffin recipe. I would love to make these as a yummy snack to come home to after a hard run. BUT, they are so crumbly, I’m using a spoon & bowl to eat one. These muffins look pretty darn awesome. THE SMITTEN KITCHEN COOKBOOKS SPOTLIGHT SMALL PARTY SNACKS BRUNCH how I stock the smitten kitchen I swear, that it creepy. Adapted from Whole Grain Mornings. Took me a minute to place the song lyrics along with Jacob’s picture ….. Bon Jovi for the win!!! Adding hazelnuts might just take me into absolute bliss….my kids have it so ah-maze-ingly well! I am crazy for muffins. I was only looking at that cookbook on Amazon yesterday! Nice try, self. The pears do add an element of sweetness, and the flavor is very nice) I will be sure to try this again, as per recipe. Also, if yours taste bland, know that the variety of pear matters for flavor: try d’Anjou. thanks for all your great food and humor. It’s never stopped any of us! Haha I love the breakfast – cake comparison!! 3/4 teaspoon baking soda It was interesting to see people eating them because nobody guessed they were (of all things) pear and hazelnut. I've been on a muffin baking kick lately. I have made them a number of times now, with some variations though. Now I want to try the pear cake you raved about :) Thanks for another winner to add to the Brunch Box! Must remedy! Sometimes, I dont know what is more excellent, your recipes or your writing! Everyone knows in a kid’s mind, there are only three fruits: apples, oranges and bananas. HOW SHOULD I STORE THESE MUFFINS? I made an exception for these ones and I’m so glad that I did! 1/2 cup (60 grams) whole wheat flour Good morning Deb, this sounds like another delicious recipe that I must try. It’s better to just use that milk to make your own buttermilk. I made these as a gift for my friend as muffins of any kind are his favourite thing ever. blue sky bran muffins. Workhorse muffins. I made the muffins yesterday and loved them–they are even better today! However if a recipe has fruit and oats in it; it is breakfast (even if does have obscene amounts of butter and sugar it in). Had it for breakfast this morning, slightly warmed in the microwave with a little butter on top. Gimme. Four years ago: Poppy Seed Lemon Cake and Black Bean Soup + Toasted Cumin Seed Crema [still my favorite accompaniment to a taco night!] Whisk together sour cream, sugar, melted butter, lemon zest and egg until smooth. (By the way, there appears to be a typo in the second paragraph. I only have a grater with pretty small holes, would it be better to dice the pears instead? Smitten Kitchen Blueberry Muffins Best Blueberry Muffins Blue Berry Muffins Blueberries Muffins Lemon Muffins Eat Breakfast Breakfast Recipes Brunch Recipes Breakfast Ideas perfect blueberry muffins An obsessively good one-bowl blueberry muffin recipe with more berries than ever and a … Not too sweet, which means they’ll be perfect for the mornings to come. Yes, grab your whole carrots and shred them yourself. I can’t wait to try this out…never thought about pears with hazelnuts, but now that I have, it all makes sense! Lovely! Made these with pecans as I didn’t have hazelnuts, other than that followed the recipe exactly. Followed your spice suggestion but accidentally doubled the vanilla extract (oops) – but I couldn’t see that it hurt in the end results. Roll the dough out to a 12-inch square again. I assume you assess the list of ingredients, not asses them.). I happen to have some candied ginger in my kitchen that sounds like it would be a nice addition to these…putting it on my to-do list for the holiday weekend. Get this…tomorrow morning I will combine your roasted pear chocolate chunk scones with coarse ground hazelnuts. xxx. Follow. Apples grow in the fall. In a separate bowl, stir together the oats, flours, baking soda, baking powder, spices, salt, all but 1/2 cup coarsely chopped hazelnuts, and chocolate chunks, if you’re feeling extra indulgent. :D. I SO love muffins, especially as mid-afternoon snack, accompanied by a cup of tea. Marina — I haven’t tried this as a coffee cake, but I think it would work fine. Jan 16, 2014 - Pear, hazelnuts, vanilla, oats and other priorities (read: chocolate) huddle in a nubby, crunchy muffin. On weekdays, I have workhorse muffins for my-out-the-door, on-the-go-5:30 am breakfast. I think it has more to do with the fact that they’re baked in paper, and paper — as you know from any time you’ve put cookies or potato chips on a napkin — loves to wick away oil. Recipes. Melting butter? Not a difficult recipe to work with. I love any excuse to have cakey goodness in the morning. Didn’t add nuts or chocolate and the batter made 12 muffins. Recipes. Do you think you could use softer/juicier pears for this recipe and mash them up a bit instead of shred them? We’re dreaming of warm, spicy pear muffins and were inspired by this picture we saw on Flickr. I’ve never had pear muffins before, but I bet they are amazing! Butter = cake. crackly banana bread Posts navigation. Natural sweeteners = breakfast! Why wouldn’t I brown the butter? I’ve never been much of a pear person, but these muffins make me want to give them another go! 1 cup (245 ml) buttermilk, kefir, or yogurt thinned with a little milk 2 eggs 1/3 cup (70 ml) oil (such as coconut, vegetable, safflower, canola, or mild olive oil) The chocolate chips make it toddler approved! I LOVE puppies & rainbows, just not muffins, although I adore cupcakes, especially with crunchy sugar sprinkles on top! What about this recipe made you choose that technique? I’ve had great results using it for other foods (meat roasting for instance.) We live in central Washington A.K.A Fruit Tree Country, and always (when they’re in season) seem to have pears lying around over ripening before we can eat them all up. I don’t feel like going to the grocery’s! And perhaps after the coffee next time. Gimme. I used buckwheat flour & TJ’s gluten-free flour (an odd mix of what was in the pantry). Once they’re par-baked, they’re more likely to finish baking in the short time that muffins require. Recipes. Pear Bran Muffins Hezzi-D's Books and Cooks. Recipes. I just discovered that I’m allergic to eggs. Next to having dinner Chez Deb, I would want to go west and dine with her! They’re wonderful, but I keep wanting them to taste a bit more like the hazelnuts. There’s something wrong with me. Posted: (3 days ago) Heat your oven to 450 degrees F. Halve your cabbage and slice each half into 1 to 1.5-inch thick slabs. roasted pear and chocolate chunk scones. And who says that there shouldn’t be a little bit of chocolate in breakfast? It’s like you made these muffins just for me. Thank you. The end result was way better! 1/2 teaspoon ground nutmeg, which I replaced with 1/4 teaspoon freshly grated You BOTH have the most awesome cookware in your posts, too.I would gladly snoop in both your kitchen cabinets. At the hazelnut flaked teeth and the so-called loved ones! Dear Deb, is it possible to chunk the pears rather than grate them for some extra flavour? Oct 2, 2012 - A year and a half ago, an Op-Ed ruined bananas for me. Pear, hazelnuts, vanilla, oats and other priorities (read: chocolate) huddle in a nubby, crunchy muffin. Very moist and soft. Feb 2, 2012 - An online magazine for today's home cook, reporting from the front lines of dinner. Thanks! I like the effect of the first photo. Basic recipe was the same (like Deb, I replaced cardamom with cinnamon) & they turned out delish. Just perfect muffins! I digress. This sounds and looks perfect! Not that I had one for breakfast today. I had to read it after the fact but what the heck. You might want to check out the comment guidelines before chiming in. Maybe there could be an evening FB event some time? ... homemade irish cream cookies how I stock the smitten kitchen Archives I’ve seen this recipe on three different blogs in the last week. We had it for dessert last night, warm out of the oven. Next time, I’ll either add more shredded pear, or perhaps 1 c shredded pear + 1 cup pear chopped into small pieces, like in this totally wonderful recipe: Helllllooooo, chocolate (and welcome). Didn’t change a thing and the flavors were spot on. Pear + cardamom is such a tasty flavor combination. I used 1/2 tsp vanilla and 1/2 tsp almond extract. smitten kitchen. :] (And I’m with you and/or Alex on this one … nearly EVERYTHING is better with chocolate!). Divide batter among muffin cups, then lightly push two to three thin slices of pear into the top of the muffins. I sure do love a good muffin, especially with a big cup of joe! Baking all these muffins reminded me of the first day of the, 1 cup (245 ml) buttermilk, kefir, or yogurt thinned with a little milk, 1/3 cup (70 ml) oil (such as coconut, vegetable, safflower, canola, or mild olive oil), 1/4 cup (50 grams) lightly packed dark brown sugar, 1 teaspoon vanilla extract, a little citrus zest (optional flavorings to add), 1/2 cup (60 grams) cornmeal, buckwheat, or whole wheat flour, 2 teaspoons baking powder (preferably aluminum-free), 3/4 to 1 cup chopped pears or other fruit such as apple or frozen berries. Grate pears on the large holes of a boxed grater into a large bowl. I’ve made these muffins before with good results, but this time they either fell or didn’t rise. Everyone knows in a kid’s mind, there are only three fruits: apples, oranges and bananas. These look DEElicious!! We were intrigued to see sour cream on the ingredient list and liked the fact that this recipe didn’t rely on any ingredient substitutes to achieve its healthiness. The muffins came out moist but I did not like the spices too much ( I used cardamom and nutmeg). Your post inspired me to share about how I solved my breakfastdessert muffin dilemma. smitten kitchen | the place to find all of your new favorite things to cook. Maybe they just need to cool & set more? Look forward to trying the recipe. Happy to report back that my 9″ round cake was/is magnificent! These look and sound wonderful. :( More than edible, but not very exciting at all. It both took my mind off of things (as I wished it to do) and doubled as being very meditative (as grating things often does). can I do these gluten free-how to sub the all purpose flour. Delicious looking photos as always! Peel (if you so desire, can be skipped) pears, then halve and core them. If you absolutely want to avoid it, you could just butter the tins as you would a cake, but then you wouldn’t have a neat wrapper. Please forgive errors of grammar and spelling — that was a lot of fast typing for a couple hours! Pear and hazelnut sound perfect together! I’ve only made the (delicious) Spiced Bulgur Porridge with Dates and Almonds but the Triple Coconut Quinoa Porridge is definitely up next. I tried to take the skins off the hazelnuts, but in the end, I couldn’t taste the ones that had skins left on. WifeToAnAmazingCook — I think they’d freeze well. We added a splash of orange juice and we chopped half of the pears to bigger chunks, so you really feel it. Apples grow in the fall. Otherwise, you could sub some of the buttermilk for pear nectar if your fruit is not as ripe as you would need it to be. Delicious and not too sweet, so definitely breakfast, though lovely with a dollop of crème fraiche and a sprinkling of brown sugar as dessert. Pre-coffee, you might say. Unsaturated fats = breakfast! Anything in cup-form with icing + higher price tag = cup cakes Sad I never coukd gain access. Spiced Pear Muffins Diced pears are folded into muffins that are just lightly sweetened, so they don’t verge on cupcake territory. White sugar = cake. why not just bake em at 375? This recipe makes about 48 mini muffins! Your email address will not be published. Will have to try these. You can just eat them any old time of the day. Love all the ingredients…what’s not to love with the hint of hazelnuts & chocolate!?! the texture is bizarre, neither cake nor muffin and rather rubbery and moist at the same time. Everyone knows in a kid’s mind, there are only three fruits: apples, oranges and bananas. I absolutely love pears, chocolate and hazelnuts. coconut bread. Thanks for sharing. Looks yummy! See more ideas about smitten kitchen, food, recipes. Then, get distracted and forget to put in the sugar. Bake the muffins for 20-25 minutes or until a toothpick comes out clean or with a slight crumb, then remove them and wait for them to cool before consuming. fresh idea! pear and hazelnut muffins. We all need a bit of ingredient rationalisation to decide whether a recipe is a desert or health food. Gimme. The additional 7 in the second batch came out perfectly in 16 minutes and at 10 degrees lower. In the future I will cut by half (maybe the nutmeg too?). That’s awesome! If you’d like larger chunks, you might try pre-roasting the pears, as I did here. To eat, I slice them in four sections, spread on peanut butter, stick them back together and out the door I go with coffee to keep them company. Unfortunately, we are on day 12 of the south beach diet — no carbs for us — I live vicariously through you! But, truly, they taste pretty good. May 17, 2020 - Explore Rosa DeSensi's board "Smitten Kitchen", followed by 877 people on Pinterest. Dec 15, 2011 - A year and a half ago, an Op-Ed ruined bananas for me. Place muffins in oven and immediately reduce the heat to 375°F. Any suggestions as to why! Adapted from these blue sky bran muffins from smitten kitchen. Pear Multigrain Muffins. Serve warm or room temperature. Bake until the tops are golden brown and feel firm to the touch, 25-27 minutes. Question for the sugar do you mean light brown packed sugar?? Thank you so much Deb :) I will give that a go because these muffins are addictive! You can order takeout the night before, but what about breakfast itself on Thanksgiving morning? What do you think is best? Feel free to catch up right here, if you wish. Article by smitten kitchen. The first time I made them with Bartlett pears and grated both pears as the recipe prescribes. :). :), …what can i say….forgot the eggs….they did come out ok, if maybe a bit flat…main flavor is chocolate, but tasted them while warm, as i needed a cheerer upper fir my blunder…meh, Just made these today – after craving for them all week! Jan 16, 2014 - Pear, hazelnuts, vanilla, oats and other priorities (read: chocolate) huddle in a nubby, crunchy muffin. mark. Get the recipe: Spiced Pear Muffins I will *definitely* make these again. Oranges grow by grand… Fill muffin cups almost up to the top and sprinkle with the reserved 1/2 cup hazelnuts. Peel, core and chop a pear into small chunks. Here’s the verdict…Overall, we thought these muffins were pretty darn good! I have seen this before, but don’t use it consistently. Great flavour combo that is so adaptable. Sounds delicious. I’m glad to have the excuse to share these with you. And 70% chocolate. Pear and Ginger Oatbran low carb muffins. I also have made Megan’s toasted steel-cut oats, and I think that at this point, I have no choice but to buy her book. No added sugar, egg or oil, but just sweet enough. Deb, i’ve combed this recipe ABOUT one thousand times looking for the word SPELT. Cool muffins in pans for 10 minutes, then transfer to a cooling rack. I used chopped dates rather than chocolate and I used a sugar I recently discovered while staying in Florida–demerara sugar. I would really like to make this recipe as a coffee cake. I could also use a vegetable peeler but I’m thinking that might make the shreds too big. Today, for example. Oranges grow by grand… mmmmm… I never considered hazelnut and pear as a combo, but these look delicious. (Please don’t tell my son? We adore those scones, OMG the scent of them baking and they are so simple to make!!! My temperamental oven combined with toddler induced distraction burnt the first batch at the lowest time indicated (20 mn). 3. I have been replacing white or wheat flour with “white whole wheat” flour. I love the addition of chocolate here and I can’t wait to make these. P.S. Looks amazing, Deb. I have been looking for a recipe using pistachios, but think I could get sidelined into trying these first! I’ll definitely be trying these over the weekend. Cut each piece diagonally. Anything in round form = the real cakes Two years ago: Buttermilk Roast Chicken Thank you for sharing! If a muffin can be sophisticated, then this one is! I sprinkled w sugar, not nuts. I guess I’ll take a hint! Does anyone know if they freeze well? I also love the flavor of hazelnut…. Nutty and moist and flavorful and still delicious for several days after baking. These do look like a wonderful after dinner desert with a great after dinner coffee. Bake for 25 to 30 minutes. have to try these!! 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