Yield: 1 dozen muffins
Pears and anise are a perfect match.
- 1 firm pear peeled and grated (1 cup) Add to list
- 2 tablespoons lemon juice Add to list
- 1 large egg Add to list
- 1 large egg white Add to list
- 3/4 cup packed light brown sugar Add to list
- 1 cup buttermilk Add to list
- 1/4 cup neutral-tasting oil, such as grapeseed Add to list
- 2 tablespoons anise seed Add to list
- 1 teaspoon vanilla extract Add to list
- 1 cup all-purpose flour Add to list
- 1 cup whole wheat or whole spelt flour Add to list
- 1 teaspoon baking powder Add to list
- 1/2 teaspoon baking soda Add to list
- 1/2 teaspoon salt Add to list
Preheat oven to 400Â° F.
Grease 12 muffin cups with butter or cooking spray. Toss pear with lemon juice in a small bowl; set aside.
Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add buttermilk, oil, anise seed and vanilla and whisk until blended. Whisk flours, baking powder, baking soda and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and grated pear and stir with a rubber spatula until just combined.
Spoon batter into prepared muffin cups. Bake until tops spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
Source: Sound Consumer, November 2011
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