Pear and Cinnamon Muffins

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
3 eggs
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!

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