Happy first day of fall! With temps still in the 90’s it doesn’t quite feel like it in Texas yet, but hopefully that will change soon. I think we can all agree that pumpkin has become the star of fall. You can literally find pumpkin flavored anything nowadays! A lot of autumn produce gets overlooked, like apples and pears, in the rush for pumpkin-spiced everything.
This month’s Recipe Redux theme was “First Cooking Recollections”. I started off in the kitchen learning how to bake. From a very young age, I would peer over the kitchen counter to help my mom. My favorite thing to make back then was chocolate chip cookies, not much has changed ;). In homage to my early start in the kitchen baking I decided to makeover a fall muffin recipe – Pear and Sour Cream Muffins.
These Pear and Sour Cream muffins feature diced pears, cinnamon and vanilla. I omitted the streusel topping to reduce total calories, fat and added sugars. I substituted whole-wheat flour to add fiber and used light sour cream to reduce saturated fat. The result is better than the original recipe! Almost too decadent for breakfast!
Pear and Sour Cream Muffins
Ingredients
- 6 tablespoons Butter melted
- ½ cup Brown Sugar
- ⅔ cup Light Sour Cream
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 ripe Green Pears diced small (about 1 ½ cup)
- 1 cup White Whole-Wheat Flour
- ½ cup All-Purpose Flour
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 350F. Line a muffin pan with paper muffin cups.
- In a large bowl, combine the melted butter, brown sugar, sour cream, eggs, and vanilla. Whisk to combine thoroughly. Stir the diced pears into the wet mixture.
- In a small bowl, combine flours, baking powder, salt and cinnamon and mix until well combined. Make a well in the wet mixture and stir in the dry mixture. Stir together gently just until combined. Be sure to not overwork the batter.
- Fill each muffin cup about ¾ full. Bake for 30 minutes until a toothpick inserted into the center of the muffin comes out clean. Let cool for 30 minutes before serving. Best if enjoyed within 2 days.
Happy Fall Y'all -
Alaine
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