It is officially Autumn. The seasons have changed from warm Summer sunshine to crisp, cool Fall mornings. It is the time of year when the pumpkins and other squash varieties show up in the grocery store. The farmer’s market is full of deep, rich colors as the end-of-summer growing season has been recently harvested and is now available for our purchasing! When the daylight hours grow shorter and the rain begins to fall, I crave time in my kitchen, and I crave muffins. I LOVE muffins! Experimenting with my basic muffin recipe brings my taste buds (and my friends) a lot of joy! A little flour, a few spices, one egg and a variety of “fillings”, and you have got yourself a tasty baked treat.
I have a new teaching colleague on our Kindergarten team this year. I am really enjoying working with and getting to know T… as well as her husband and family! In the first few weeks of school, T showed up in my classroom with a handful of pears that her husband, D had stopped to pick while on a bike ride with their daughter. I always appreciate good, fresh fruit… and these pears were gladly accepted! Combined with honey, fall spices and my favorite baking ingredient- buttermilk, these pears turned my standby honey spice muffin recipe into a pear-y good experience. And with only a 1/2 cup of sugar (and a whole lot of honey), these muffins were sweet with a hint of spice… and the verdict was they were oh, so, nice!
Honey Pear Spice Muffins
dry ingredients: 2 cups spelt flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, 1 teaspoon cinnamon
wet ingredients: 1 teaspoon vanilla, 1 egg, 1/4 cup butter (melted), 1/4 cup honey, 1 cup buttermilk
fruit: 1 cup pears (peeled and diced)
Preheat oven to 180 degrees C or 375 degrees F and line a muffin tin with muffin papers, set aside.
In a large bowl, whisk together dry ingredients then set aside.
In a small bowl, whisk together the wet ingredients until well blended.
Pour over the dry ingredients and mix with a wooden spoon.
Gently fold in the pears.
Spoon batter into the muffin cups until each is 3/4 full.
Bake for 15-18 minutes or until the tops are golden brown or a knife comes out clean from the middle of the muffin.
Let cool for 5 minutes then serve warm with a pat of butter.
Store muffins in an air-tight tupperware for up to 5 days or freeze for up to 3 months!