Pears. I never paid much attention to these apple wannabes for most of my life. When I eat an apple, I like a crisp and crunchy apple. Every pear I ever had was soft and the flavor did not makeup for the squishy and spongy mouth-feel. It wasn’t until my dad made this wonderfully yummo fruit, cheese, and meat plate where he added these pears that where firm and where everything I ever wanted in a pear. It was then that I could fully appreciate the flavor of a pear.

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How many times have you thrown away fruit or veggies because you never got to them. Over ripe pears and apples are great for many things like pies, however I only had two pears. Then it suddenly struck me: Why is it just banana bread? I understand the starchiness of the bananas must help, but why can’t we do this with other fruit? Often times apple sauce is a replacement for eggs in baking, but pears need some love too. So, in that moment, I decided to try and make pear muffins . . . and boy was I glad I tried it out.

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I used a small paring knife (or should I say PEARing knife! *self high-five*) to peel off the skin and cut the meat off the core and put it into the blender. My pears where way too soft to use a peeler. Also, make sure to discard the black or brown flesh if they are extra extra ripe.

After I made the purée I went ahead and got the other ingredients together. I creamed together the Crisco shortening and the sugar with a hand held blender in a glass bowl. I went ahead used my hands to incorporate better until if felt like wet sand. I then put the one egg, the yogurt and vanilla then beat that together with the hand mixer.

Stirred in the pear purée with a spoon. If you use the hand mixture here, have fun wiping the splatter off the wall. Actually, you should probably lick it off, don’t waste this batter.

I then took the dry ingredients and sifted them together into the same bowl.

Chop up some nuts – I used walnuts. I also played with the idea of adding some chocolate chips, peanut putter chips, raisins, craisins,  chopped up pear bits, blueberries, some lemon zest, the possibilities are endless. But I kept it simple with walnuts that gave the muffins awesome texture, favor and scrumptious. I think in the future I might add 2 T of lemon zest and a half cup or so of fresh blueberries.

After mixing in the dry ingredients I then folded in the chopped nuts. Be careful not to over mix because the bread will get tough and chewy. I then took two spoons and scooped with one then pushed the batter of that spoon, with the other spoon. This helps for easy and clean batter transfer.

I used these awesome silicone muffin liners that my dad got me for Christmas, and I absolutely love them! The messiest part about eating a muffin is trying to get the wrapper off as crumbs go everywhere. I got to eat one of these babies without being sad about the fact that I ripped off the outside layer moments before.

This picture of these similar silicone liners contains a link to purchase them! Head on over a get yourself a pair so that you never had to deal with the messy paper liner again! These are a life saver.

Bake these beauties at 350 degrees Fahrenheit for 27-30 minutes until the tops are shiny and golden brown. I also checked the interior situation by inserting a toothpick and making sure it comes out clean. If it doesn’t for whatever reason, continue to bake for 5 minute intervals until cooked through. cooking times can vary depending on type of oven and the type of metal of the muffin tin.

I need you all to know the immense joy I had when the sweet smell of pear and bread traveled to my nostrils and I saw this beautiful sight. I want each and every one of you to experience that spiritual moment too.

I cut this muffin while it was still warm because I have no self control and put two slabs of butter on it. That plate was empty in 60 seconds.

Would you just look at those beautiful sides that were not stripped away from us? I don’t know how I lived my whole baking life making muffins in paper liners. I highly recommend you to invest in silicone liners . . . for your muffins tins, baking treys, everything. Makes life so much easier and no wasting parchment paper and paper liners.

Ingredients 

Makes:  6 Large muffins          Time:  50 minutes

-2 over ripe pears

-2 tsp vanilla

-1 egg

-3 Tbs yogurt

-3/4 cup sugar

-2 cups flour

-1 tsp baking powder

-1 tsp baking soda

-1/2 tsp salt

Put It Together

1. Preheat the oven to 350 degrees Farenheight

2. Line a large 6 count muffin tin with silicone baking cups

3. Peel the purée the meat of the pears and set aside (the more your purée sits out the browner it gets. Do not let this sit out for too long)

4. Cream sugar and shortening together

5. Mix in the egg, yogurt and vanilla

6. Add in the pear purée and mix so that it is the same color throughout

7. Sift the flour, baking soda, baking powder and salt onto the mixture and mix until it just comes together, being sure to not over mix

8. Fold in chopped nuts or any of the recommended fillings above such as blueberries or chocolate chips

9. Spoon the batter evenly into the cups

10. Bake for 27-30 minutes until it is brown and shiny on top – a toothpick should come out completely clean

11. Cool on a cooling rack until it is cool enough to handle

12. Take out of molds and continue to cool or eat warm – serve immediately or store in an air-tight container for 4-6 days.