Spiced Pear Muffins – The Toddler Edition

E likes all things tiny right now.  It might have to do with the addition of her baby brother who she regularly describes as “So Tiny” said in a high pitched squealing nearly two year old voice.  Everything from baby carrots to these muffins is described as being tiny.

These muffins have everything I look for in a muffin, they’re flavourful with a blend of warm spices, moist, and they freeze well.  From thekitchn.com, this recipe is a bit sweet in its original form, so I’ve omitted the sugar topping and dialled back the sugar a bit.  I also used a mix of pear and apples as E had eaten one of the two pears I’d saved for the recipe.  Whatever you do, don’t forget to put the milk in.  It’s vital and without it, the muffins are dry dry dry.  Remember to turn down the oven temperature as soon as you’ve put the muffins into the oven.

I’ve linked back to the original recipe if you’d like to see how they compare.

Spiced Pear Muffins

1/3 c packed brown sugar
1/4 c white sugar
1/2 c butter, softened
2 eggs
1tsp vanilla extract
1 c all-purpose flour
1 c whole wheat flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp salt
1/2 c milk
2-2 1/2 C pears and apples, unpeeled and diced

Preheat your oven to 425F. Beats together the sugars and butter until fluffy.  Add the eggs one at a time, beating until incorporated.  Add in the vanilla extract.  In a separate bowl, combine the flours, baking powder, spices and salt.  Whisk together the dry ingredients.  Combining in thirds, add the dry ingredients, milk and pears to the wet ingredients, stirring after each addition.  Do not over mix.  Put the muffin mixture into tins lined with muffin paper.  Put into the oven and immediately turn the oven down to 400F.  Bake for 20-25 minutes.

In order to make these toddler sized, I use a mini-muffin pan and cut the baking time down dramatically.  I check the muffins after 10 minutes and take them out by 15 minutes of baking time.

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