These are another of my splurge recipes because of the chocolate bar. I like to make these for extra special breakfasts that happen around Thanksgiving and Christmas. These freeze well for up to 3 months.
2 cups flour
1-1/3 cups chopped, peeled fresh pear
3/4 cup brown sugar, packed
3-1/2 oz. milk chocolate bar, chopped
2 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 egg
3/4 cup buttermilk
1/2 cup cooking oil
Combine first 7 ingredients in a large bowl. Make a well in the center. Beat remaining 3 ingredients with a whisk in a small bowl. Add to well. Stir just until moistened. Fill 12 greased muffin cups 3/4 full. Bake in 375* oven for about 25 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool.
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