Pear and Granola Muffins
October 2003, pg. 35
“We, I mean YOU, have to make these again!” my husband exclaimed while chewing his second pear and granola muffin in five minutes. After that statement, Everyday Food’s, ‘Pear and Granola Muffins’ are now in my go-to recipe collection. I’m a big fan of bringing baked goods to friends’ and families’ houses when we spend a night or two. Typically I bake some kind of scone or muffin, with the majority of recipes coming from the Martha Stewart collection. So the pear and granola muffins will fit right in.
I used D’Anjou pears from the grocery store. I had to wait several days for the pears to ripen, so plan ahead if you want to make these muffins. I was able to make 15 muffins not a dozen. There were more than 2 cups of cut fruit from the two pears. The more fruit the better! My local Weagman’s grocery store had several choices of bulk granola. I went with the ‘plainest’ available. It had a few nuts and was sweetened with honey. I was very happy with the choice. Every few bites of the muffin I would taste a cashew, which was a pleasant surprise. The taste and texture of the muffins were spectacular! The pears were tender and the amount of cinnamon complemented the fruit wonderfully.
Aesthetically, the muffins looked perfect! The tops were a beautiful golden brown with chunks of pear, adding topography to the muffins. I did leave the granola crisp topping off the muffins. When possible, I cut the down the amount of sugar and salt a recipe calls for. These two ingredients seem to be in all processed food, so when I have control over putting salt and sugar in food, less is sometimes better. In this case, just omitting the topping reduced the sugar by ¼ of a cup and wouldn’t impact the overall integrity of the muffins.
Great recipe and I would highly recommend it. If you plan on making the pear and granola muffins, make sure the fresh fruit is ripe. I hope you enjoy the muffins as much as my husband and I did!