After one crazy fun but busy weekend, the girls both started the many clubs this week that their awesome elementary school has, including jump-roping, running, dancing, and choir. I volunteered to help out with 3 of them so between an hour and a half today at their jump roping club and another hour and a half at Zumba (1 hour class & driving there and back) I had a big portion of my day taken away. Add working for 4 hours, getting the grocery list ready, dinner, and soccer practice and I'm one tired mommy.
But I did it! I got my muffins a-made! And, they turned out great. Corey said he liked them even better than muffins with apples which is a huge deal since he thinks apple pie is the greatest dessert ever invented and loves everything apple, except maybe I-tunes. But that is a whole 'nother story. Anyway, are the muffins:
And here is the recipe:
Pear & Walnut Muffins
Topping:
- 1/4 cup brown sugar
- 1/2 cup flour
- 2 tablespoons cold butter, cut into small pieces
Batter:
- 2 cups flour 2 pears, cubed
- 3/4 cup sugar
- 2 tbsp baking powder
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1/3 cup milk
- 1/2 cup butter, melted
- 2 pears, cubed
- 1/2 cup walnuts, chopped
PROCEDURE:
- Stir brown sugar & flour together. Add 2 tablespoons cold butter and, with hands, mix together until butter starts to break down into mixture. Put mixture in fridge until you are finished mixing muffin batter.
- Preheat oven to 350°.
- Stir together flour, sugar, baking powder, and nutmeg in a large bowl.
- In a smaller bowl mix eggs and milk.
- Add pears and walnuts to the flour mixture, stirring with hands.
- Add egg and milk mixture and melted butter to flour mixture.
- Stir with wooden spoon or spatula until flour is mixed in thoroughly.
- Fill muffin cups evenly that have been either sprayed or cupcake liners added to.
- Sprinkle evenly with topping mixture.
- Bake for 25 minutes or until toothpick comes out clean.
Enjoy tomorrow's breakfast!
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