Very rarely are pears used in baking, and I’m not sure why. They have a lovely flavor, are readily available and can often be found free-of-charge on a neighbor’s tree. My friend, Zonda, shared a recipe with me called “Pear & Cinnamon Cupcakes”. I made the recipe, tweaking it to better fit our family’s needs. I’m also calling them “muffins” istead of cupcakes, because they need no icing.
1 pear, peeled & chopped into small pieces
juice of 1 lemon
1 T. cinnamon
1 stick butter, softened
1 ¾ c. sugar
1 c. milk
4 c. flour (For a heartier, healthier muffin, you can use equal parts all-purpose and whole wheat.)
Preheat oven to 350. Grease muffin tin for 24 muffins (or line with baking cups).
In a small bowl, coat pear pieces with lemon juice and sprinkle with cinnamon; set aside.
In a large bowl, beat eggs, then cream in butter and sugar until fluffy.
Add milk and flour; stir to combine. Beat with mixer two minutes, until light and creamy. Add spiced pear and stir through mixture.
Spoon batter into cupcake tins.
Bake 15-18 minutes, until risen and just firm in the center.
NOTE: These freeze beautifully!