In our recent Book of the Month post, I asked “What baked sweets or savory noms make you feel nostalgic?” Many of you mentioned holiday treats, which inspired the flavors of this muffin.
Images of fancy gilded pears in holiday food magazines always pique my fancy, so I used chopped red pear here. The recipe also calls for whole, fresh cranberries. Why whole? I was feeling festive and indulgent. You may chop the berries in half or use dried, but don’t be afraid to go wild with this superfood. Lastly, the warmth of cinnamon and cardamom just makes me sigh, and these two spices elegantly round out this holiday muffin.
Merry Cranberry & Pear Muffins
Prep time: about 10 minutes. Serves: the whole shebang.
2 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup canola oil
2/3 cup sugar
2 teaspoons vanilla extract
2/3 cup milk
1/2 cup of chopped pear (any type you like)
1/2 cup of whole, fresh cranberries
1. Preheat oven to 350°F.
2. Sift flour, baking powder, cinnamon, and cardamom into a bowl. Set aside.
3. Whisk together eggs, oil, vanilla extract and sugar.
4. Make a well in the dry mixture and slowly pour in half of your wet mixture. Gently stir, adding in milk as you go. Finish adding the remainder of the wet mixture and stir until slightly combined. Do not overmix.
5. Fold in the pears and cranberries.
6. Fill greased muffin cups about two-thirds full with batter.
7. Bake for 20-25 minutes.
8. Enjoy! (Also, these would be great straight out of the oven with a steaming mug of mulled cider.)
By the way, this is probably the last official “Muffin of the Month” post. We’d love to serve up another food series in 2012, but where do we start?
Let us know what food you’d like to see redone periodically!