STILL NEW YORK-HUNGRY

34. Pear-Streusel-Muffins (fruity carbs)

This is one of these recipes that "came to me" when I needed it, in this case in the foodie magazine (Essen & Trinken, Eat & Drink) I brought home from my last groceries.

It came in handy because my friend Lil gifted me a basket of pears from her garden for my birthday 2.5 weeks ago, some of which were pretty ripe already. Also my friend Ingeborg's birthday is today, so... even handier, eh?

Why dontcha just eat 'em? I hear you ask.

Well pears are not my cup of tea. I'm an Apple girl, and not only concerning my technical devices. But I could hardly say "Bäh!" to Lil, right?

Hm, they're not bad... and reminding me of my late dad. He couldn't wait until the pear tree was ready to toss its yums in fall.

Maybe...

Duuuude, just tried one... pear's going under a bit, but they're still very yummy. Maybe didn't mix the fruit evenly enough into the batter.

Egal! Yummy is yummy, so...

Off to the kitchen!




Serves: 12 normal muffins + 12 mini muffins Very sustainable dough.

Prep Time: 1.5 hrs Because of the "extra" work.

Degree of Difficulty: Easy




WE NEED


DOUGH


240 gr / 8.5 oz. pears

230 gr / 8.25 oz. spelt flour Try to find it; white flour is too polluted with pesticides; and spelt contains way more of the vitamins / micronutrients white flour lacks

3 tsp baking powder

1.5 tsp ground cinnamon Use Ceylon as the cheaper Cassia contains too much Cumarin which is bad for your liver

0.25 tsp cloves You need to mortar them.
1 egg
140 gr / 5 oz. brown sugar
80 ml / 2.7 US fl.oz. vegetable oil Canola, sun flower, etc.
280 gr / 10 oz. NAURAL sour cream UN-flavored, no low fat, or it otherwise been ruined



STREUSEL

70 gr / 2.5 oz. flour See above
1 tsp cocoa powder UN-sweetened
40 gr / 1.5 oz. sugar
60 gr / 2 oz. butter




WE DO


1. Wash (hot!) + dab dry the pears, then de-seed + blitz / cut them (into very small pieces!). Mortar the cloves and mix with flour, baking powder + cinnamon.

2. Preheat the oven to 160°C / 320°F fan / convection and line a muffin tin with paper liner. Keeps 'em better in form as the dough's a bit liquid. When you use something different than a silicone tin – like I did – you have to grease the tin Veg oil is better than butter as that can burn!

3. With a handheld electric mixer / KitchenAid, whisk together egg, brown sugar, oil + sour cream. Add flour mix and whisk in. Fold in the pear bits.

4. For the streusel, put flour, cocoa, sugar + butter into a bowl and knead them into a crumbly dough with your fingertips. Tried handheld electric mixer, but did go nowhere. Sorry. And yes, it's a bloody mess.

5. Fill the dough into the muffin tin and crumble the streusel on top.

6. Bake for 20-25 minutes. Here it's important to make a tooth pick test as the dough is very liquid, and since every oven is different it can take longer / shorter until it's done. Mine, for example, needed nearly 30 minutes... and 20-22 for the mini muffins.



Guten Hunger!