This weekend I asked myself a question….
When I want to put my own recipe together, I like to start with Ratio. It’s a book for anyone who likes to experiment with some cooking adventures. The book walks you through the science and math behind basic recipes, which I use as a jumping off point for building my own ingredient list. For this recipe, I took Ruhlman’s basic muffin equations, and did some adding and subtracting. Lesson the amount and swap the type of sugar, add mashed pear, decrease the milk, toss in some raspberries… presto chango!!
Raspberry Pear Muffins
Prep Time: 10-15 minutes
Bake Time: 26-30 minutes
Makes 10 Muffins
- 8 oz all purpose flour
- 2 oz brown sugar
- 1 tsp salt
- 2 tsp baking powder
- 1 stick unsalted butter
- 1 small very ripe pear, about 3 oz
- 3/4 cup milk [I used almond milk]
- 2 eggs
- 2/3 cup raspberries
- Preheat your oven to 350 degrees.
- Prepare muffin tins with either cupcake liners or non-stick spray.
- In a mixing bowl, combine the flour, brown sugar, salt, and baking powder until thoroughly combined.
- Slice the pear and discard the core. Mash slices in small sauce pan.
- Add the butter to sauce pan and heat over medium until melted. Stir to combine the butter and pear.
- Whisk together the milk and eggs, making certain to break the egg yolks completely.
- Time to bring it all together! Blend together the two liquid combinations, then slowly pour into the dry mix, mixing together until just combined. Stir in the raspberries at the very end.
- Spoon batter into muffin cups and bake for 26-30 minutes, testing with a toothpick or cake tester for doneness.
- Allow muffins to cool in the muffin tin for 3 minutes before moving to a wire rack to complete cooling.
*Driscoll’s sent me some coupons to try their berries. Using a $2 off coupon, I was able to snag these Raspberries for just 79 cents. I love a good deal on produce, don’t you?