Within the last two weeks, I’ve become obsessed with pears. For years, I thought that they were just an okay replacement for when you ran out of apples. I wasn’t old enough to appreciate the delicate flavour and inherent sweetness in pears and after we moved to Guyana, I lost interest in them completely.
Sometimes though – there’s a recipe that helps you rediscover an ingredient or look at it a whole new way. Oh hello pears! Didn’t see you there. Were you always that pretty?
Now I’m obsessed with making pear and chocolate desserts. I still haven’t found the thought of wine poached pears too appealing, but I’m sure I’ll get there. I shall blame a large part of my obsession on this Pear, Hazelnut & Chocolate Chip Muffin recipe I discovered at Smitten Kitchen . The recipe was adapted from Megan Gordon, Author of the cookbook Whole Grain Mornings (which is on my wishlist if anyone is feeling generous). Once again, I was elated that I had all the ingredients and took my time preparing it on Sunday (lots of time to try a new recipe if this one failed). So much so that I lost track of time and ended up running back and forth to pour batter in the liners and put in the oven during the commercials of the premiere of Resurrection. First time I’ve actually not been thrilled about Daylight Savings Time making my shows earlier!
Anyway, all’s well that ends well since these muffins came out great and I’ve brought them to Fiesta Friday.
While I pretty much followed the ingredients exactly and thus linked directly to Smitten Kitchen for the recipe, I do have a few notes.
- I cannot for the life of me locate my box grater (do I even have one??) and settled for dicing the pears since the grater I had with smaller holes would have left me with pear juice (how great was Peardrax by the way? One of the few sodas I was allowed to drink when I was younger). I definitely think the grated pear would have been better though.
- I also ended up using 1 large pear.
- Coarsely chop the hazelnuts, yes. But make sure you have a lot of hazelnut dust / smaller bits. They are magical when used as the topping.
- Chocolate makes everything better.
- I borrowed muffin pans from my mom and subsequently lost them (shh don’t tell her please!) so I borrowed her last one. Holding out hope that I’ll discover the pans soon. This recipe gave me 12 regular sized muffins and 12 mini muffins (which came in handy for emergencies – and yes, desserts do work for certain emergency situations)
- The oats, whole wheat flour, pears and nuts all make a convincing argument for breakfast consumption. The sugar (albeit brown) & white flour do not (you can substitute of course). Use your discretion since I’m living in a glass house at the moment. We may have had these for breakfast so I wont even be picking up a stone…
Have a great weekend, everyone!