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Pear and Walnut Muffins

Source of Recipe


From "Country Weekend Entertaining"






List of Ingredients



• 2-1/3 cups flour
  
• 2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1 cup granulated sugar
  
• 1/4 tsp salt
  
• 1 tsp ground cinnamon
  
• 1 tsp ground cardamom
  
• 2 small eggs
  
• 3/4 cup milk
  
• 12 Tbsp (1-1/2 sticks) melted and cooled butter
  
• 1 cup peeled and coarsely chopped ripe pear
  
• 1/2 cup coarsely chopped walnuts
  
• .
  
• -- Topping --
  
• 1/2 cup light brown sugar
  
• 1/2 tsp ground cardamom
  
• 1/2 tsp ground cinnamon
  
• 4 Tbsp (1/4 cup) cold butter, cut into small pieces
  






Instructions



1. Preheat the oven to 400º F. Line a 12-cup muffin tin with paper liners.
   
   
2. Place 2 cups of the flour, the baking powder, baking soda, sugar, salt, cinnamon and cardamom in a mixing bowl and stir to blend. Add the eggs, milk and melted butter. Stir with a wooden spoon, mixing the ingredients together. Don't overbeat. A few lumps in the batter are fine. Add the chopped pear and the walnuts. Stir to blend. Spoon the mixture into the muffin tin.
   
   
3. For the topping, in a small bowl, combine the ingredients and mix with your hands until the batter is crumbly. Scatter the crumbs evenly over the 12 muffins. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Serve warm or at room temperature.
   
   Makes 12 muffins.
   
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   NOTE: These muffins should not be refrigerated. Store leftovers in tightly wrapped foil or in an airtight container and keep them at room temperature. Or freeze them: When reheating, take them from the freezer and place them, still wrapped, in a preheated 375º F oven for 30 minutes.