Pear and Walnut Muffins - Recipelink.com

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Book Description

Anna Pump grew up on a farm in Germany, near the Danish border, surrounded by a bounty of fresh vegetables, fruits, home-baked bread, and hand-churned butter. After moving to the U.S. in the 1980s, Pump established Loaves and Fishes, a catering and take-out shop in the seaside yet rural part of Long Island, New York, known as The Hamptons. She then opened a bed-and-breakfast called The Bridgehampton Inn in 1994. Pump's cooking relies on excellent fresh ingredients in season

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Country Weekend Entertaining : Seasonal recipes from loaves and fishes and the Bridgehampton Inn

Authors: ANNA PUMP,GEN LEROY

Date: April 1999

ISBN: 0385488270

Publisher: Broadway

Hardcover

ORDER/INFO

Pear and Walnut Muffins
Recipe from: Country Weekend Entertaining
by ANNA PUMP,GEN LEROY
Cookbook Heaven at Recipelink.com

Another addition to our Continental Breakfast basket of sweet rolls. We also offer these muffins, warmed, with cream cheese on the side, along with a full breakfast of eggs and bacon. They are mouthwateringly good and take only minutes to make.

Yields 12 Muffins

2 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
2 small eggs
3/4 cup milk
12 tablespoon (1 1/2 sticks) melted and cooled butter
1 cup peeled and coarsely chopped ripe pear
1/2 cup coarsely chopped walnuts
The Topping
1/2 cup light brown sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
4 tablespoons (1/4 cup) cold butter, but into small pieces

Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners.
Place 2 cups of the flour, the baking powder, baking soda, sugar, salt, cinnamon, and cardamom in a mixing bowl. and stir to blend. Add the eggs, milk and melted butter. Stir with a wooden spoon, mixing the ingredients together Don't overbeat. A few lumps in the batter are fine. Add the chopped pear and the walnuts. Stir to blend. Spoon the mixture into the muffin tin.
For the topping, in a small bowl, combine the ingredients and mix with your hands until the batter is crumble. Scatter the crumbs evenly over the 12 muffins. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Serve warm or at room temperature.

Note: Theses muffins should not be refrigerated. Store leftovers in tightly wrapped foil or in an airtight container and keep them at room temperature. Or freeze them. When reheating, take them from the freezer and place them, still wrapped, in a preheated 375 degree F oven for 30 minutes.

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