Pear & Blueberry Muffins
Welcome to the billionaires club. Assuming you’re here based on the fact that you have a spare cup of blueberries (possibly the most expensive fruit in the history of Woolworths). You’re not? Well, me neither. My husband wanted these for a juice fast he was on, which I’m assuming is over now (based on the fact that we had Maccas for dinner last night – I’m not proud of it).
Anyway somewhere in the extreme spectrum between my mum’s ability to throw even the most setimental of things in the bin, and Thomas’ inability to throw even the most junky of junk away: I sit. I don’t like wasting things but I also hate keeping things that aren’t getting used. I repurpose. So when I saw these sad little pears sitting in the bowl this morning I pulled down the free recipe book I got for buying them and found this recipe.
Originally it was pear and raspberry loaf, a recipe written by a Uniting Church minister (the book actually says that?!) But I’ve tweaked it and come up with these bad-boys.
Pear and Blueberry Muffins Makes 12
2 lage pears, quatered and cored A dash of lemon juice 1/2 cup of caster sugar (or substitute) 2 cups SR flour 1 tspn bi-carb soda 1 tspn ground cinnamon 1/4 cup desiccated coconut 1 cup milk 2 eggs 1 cup frozen blueberries 1 tablespoon raw sugar 1/4 cup cold water
Combine pears, lemon juice, 1/4 cup caster sugar and 1/4 cup cold water in a saucepan over medium high heat and bring to a boil.
Reduce heat to medium and simmer for 10mins or until pears are tender. Set aside to cool for 30mins in syrup.
Drain and mash with a fork.
Preheat oven to 180 degrees.
Sift flour, bi-carb soda and cinnamon into a large (make sure it’s large) bowl. Stir in coconut and remaining 1/4 cup of caster sugar.
Combine eggs and milk in a jug and pour into the flour mixture. Add the mashed pears and stir gently to combine.
Spoon batter into prepared muffin pans, scatter berries and poke into batter with your fingertips. Sprinkle with raw sugar.
Bake in oven for 20mins or until cooked. Ta-da.