So I have been paying more attention to the other blog. In truth, right now, writing about my cooking-crafty-runningness is trumped by a newly walking nearly-one-year-old. But the other stuff is still happening (quilt!) and is feeling left out what with all the pictures collecting metaphorical dust in iphoto.
And I’ll talk about pears. That perfect, sexy fruit with a too-short shelf life.
The recipe was easy and delicious.
Pear Muffin Recipe :: makes 12
1 cup flour
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp soft butter
3/4 cup brown sugar
1/2 cup plain, whole milk yogurt
2 1/2 cups pears, peeled and diced
Preheat oven to 375.
Stir together powdery stuff.
In a different bowl, mix butter with brown sugar. Beat in eggs one by one, followed by yogurt. Pour egg mixture into flour mixture, stirring until just combined. Mixture will be thick. Add pears and barely stir as to avoid a pear massacre.
Fill cups. Bake at 375 for 17-20 minutes, until a toothpick comes out clean.
ps If you like the pear photo up top, you just might like the uber-hip Fashionable Montana Edibles postcard collection I am producing. Stay tuned.