PEAR, WALNUT AND BACON MUFFINS
The combination of pears, walnuts and bacon has true synergy. The pears cut the smokiness of the bacon, turning a supper muffin into something extra-special - just what's needed to accompany a simple repast of soup or salad.
Excerpted from 750 Best Muffin Recipes by Camilla V. Saulsbury, ©2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Ingredients:
1 3⁄4 cups all-purpose flour (425 mL) 1 tbsp baking powder (15 mL) 1 tsp dried thyme (5 mL) 1⁄2 tsp salt (2 mL) 1⁄4 cup packed light brown sugar (60 mL) 2 eggs 2⁄3 cup unsweetened pear nectar (150 mL) 1⁄2 cup unsalted butter, melted (125 mL) 1 1⁄2 cups chopped peeled pears (375 mL) 1⁄2 cup crumbled cooked bacon (125 mL) 1⁄2 cup coarsely chopped walnuts (125 mL)
Makes 12 muffins
Tip: To save time, consider using precooked bacon. Look for pouches of crumbled precooked bacon in the supermarket where salad dressings and croutons are shelved.
Source ,Amazon.com: 750 Best Muffin Recipes: Everything from break...Step 1
Preheat oven to 350°F (180°C), and grease 12-cup muffin pan.
Step 2
In a large bowl, whisk together flour, baking powder, thyme and salt.
Step 3
In a medium bowl, whisk together brown sugar, eggs, pear nectar and butter until well blended.
Step 4
Add the egg mixture to the flour mixture and stir until just blended. Gently fold in pears and bacon.
Step 5
Divide batter equally among prepared muffin cups. Sprinkle with walnuts.
Step 6
Bake in preheated oven for 23 to 25 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack. Serve warm or let cool completely.
