On my quest to get the most out of my new muffin cups, I found a new favorite recipe. Pear and speculoos pasta aka almond cookie butter. Since Spekulatius is a traditional christmas cookie for me, these muffins mark the transition of fall into winter: They combine the fall favorite pear with the christmas cookie. As nuts belong to the winter half year, too, I added almonds (are they technically nuts?) in the frosting. Makes them not only look super healthy, they ARE good for you! With that said, let’s go in the kitchen!
Batter (makes about 16 muffins)
250 g / 9 oz flour (I used spelt)
2 teaspoons baking powder
1/2 teaspoon natron
1 egg (substitute with soy flour for vegan muffins)
100 g / 3.5 oz brown (raw) sugar
100 ml / 3.5 oz neutral oil (sunflower or coconut)
250 g / 9 oz buttermilk (I haven’t tried substituting yet, but would try with soy yoghurt)
3 soft pears
2 tablespoons speculoos pasta (almond cookie butter)
2 tablespoons almond butter (alternatively ground almonds (almond flour) will do just fine, make any of these with help from Adventures in dressmaking)
Preheat the oven to 180° celsius / 350 F. Combine the ingredients for the batter except for the pears. Whisk well. Wash, peel and dice the pear. Fold the pear cubes in gently. Distribute the batter evenly into the muffin cups.
Turn the oven’s temperature down to 160 C / 320 F and bake the muffins for 20 minutes. Poke the muffins with a wooden toothpick. If the toothpick comes out clean the muffins are done, if not, bake them for another 5 to 10 minuntes. Mine were in the oven for about 30 minutes.
While the muffins cool down, combine the almonds (whatever consistency you chose) with some the pear juice. Smear this frosting onto the cool muffins. And then you can enjoy them. Unless you want to take photos… Then this would be the moment to do so before they’re all gone. Just saying. ~Anna~