Pear, Walnut and Bacon Muffins

Posted by on


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. Reprinted with permission. All rights reserved.
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: , 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.

Log-in to Post a Comment: Craftfoxes shadow Google shadow