I find pears to be fickle, it is so hard to use them because when you want them they are rock hard and then you forget about them and they turn to mush just waiting to sneak through a weak spot in their skin as they sit in the fruit basket. I impatiently tried to make a pork tenderloin with rock like pears earlier this week, only to (as could be predicted) end up with a flavorless sauce and pears that took forever to get soft even in a 475 degree oven. But as the week progressed the leftover pears ripened and before they became worm food I turned them into these perfect breakfast muffins. They are kept moist with yogurt, egg whites, honey and pear puree, no butter or oil needed here. Just delicious pear goodness spiced up with cinnamon, nutmeg and ginger. I had half a mind to sprinkle cinnamon sugar on top of the muffins and I just might have to next time to add a tempting crunch, or I might use whole wheat flour to send them in a more nutritious direction. We will just have to see what happens the next time I manage to have perfect pears and the time to cook them at the same time.Pear Oatmeal Muffins adapted from Tea and Cookies
Makes 12 to 15 muffins
1 1/4 cup all purpose (or whole wheat) flour
1 1/2 cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup pear puree (mash up some soft pears, or use applesauce)
4 egg whites
1/2 cup plain yogurt
3/4 cup honey
1 large firm pear pilled, cored and diced
extra pear slices for decoration
paper muffin cups
1. Preheat the oven to 375 degrees fahrenheit. Prepare muffin tins with muffin cups or grease well.
2. In a medium mixing bowl, add the flour, oats, baking powder, baking soda, ginger, cinnamon and nutmeg. Stir to blend and make a well in the middle.
3. Lightly beat the egg whites until they are foamy and hold a bit of their shape.
4. Add the yogurt, pear puree and honey to the flour mixture and stir to combine. Add the egg whites and gently fold into the batter. Add the diced pear, mix briefly to incorporate.
5. Fill each muffin tin 3/4 of the way up. Bake for 20-25 minutes. The tops of the muffins should brown slightly.