I have previously worked at the gas station and served craftsmen coffee and muffins every morning. I thought it was incredibly expensive for the customer and very unhealthy.
Make a good cup of coffee to go and grab one muffin on the way out the door in the morning. I would say that this is more healthier for both the wallet and our health.
Use large muffin liners and a muffin pan.
Preheat the oven to 355 F (190 grader) degrees, put a baking tray in lower section in the oven.
Let get started !
Let all ingredients come to room temperature before starting to bake.
Makes 10 – 12 large muffins.
- 6.5 oz (185 gr) all-purpose flour
- 3 oz (90 gr) whole wheat fine
- 1 / 2 teaspoon baking soda
- 1 / 4 teaspoon salt (skip the salt if using salted butter)
- 7 oz (200 gr) sugar
- 6.75 oz (190 gr) butter
- 4 eggs
- 8 tablespoons milk
- 1 to 2 large firm pears cut into small cubes
- 1.5 tsp vanilla extract
- 1.5 oz (50 gr) chopped walnuts
- 2.5 tablespoons brown sugar
- 1 / 2 teaspoon cinnamon
- 1.5 tbsp soft butter
Cream butter and sugar light and fluffy.
Add one egg at a time and mix well between each addition.Sift together the flour. salt and baking soda in a small bowl. Set aside.
Add the flour mixture and milk alternately. Scrape down the sides and lift up from the bottom of the mixing bowl. Start mixer on high speed and blend for 15 seconds. STOP !
Fold in the pear pieces using a rubber spatula.
Fill the muffin liners 2/3 .
To make the topping !
Mix together all ingredients with a fork and sprinle on top of each muffin.
Bake for 30 minutes or until a stick incerted in midle of an muffin comes out dry.
The brown tulip-shapes liners, I have bought from Tomsann cake art supplies
Sweets 2 share