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. <a href="http://www.robertrose.ca">www.robertrose.ca</a> 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)
2⁄3 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.
Preheat oven to 350°F (180°C), and grease 12-cup muffin pan.
In a large bowl, whisk together flour, baking powder, thyme and salt.
In a medium bowl, whisk together brown sugar, eggs, pear nectar and butter until well blended.
Add the egg mixture to the flour mixture and stir until just blended. Gently fold in pears and bacon.
Divide batter equally among prepared muffin cups. Sprinkle with walnuts.
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.