Raspberry Yogurt Muffins

I'm glad I took this summer to once again pick and freeze berries and other fruits to add use in baking throughout the fall and winter months. For this batch of muffins I chose to use raspberries, but you can  substitute with rhubarb, blackberries or even peaches. I typically use plain yogourt in these muffins, but also have used the yogourt that is the same flavour as the fruit that I've added.

• 1 cup quick oats
• 1 cup yogourt, plain or the flavour of your fruit choice
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 1 egg
• 1 cup flour
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1 cup finely crushed Shreddies cereal (if Shreddies are not available substitute with 1 cup natural bran)
• 1 1/4 cup fruit, frozen or fresh. When using a tart fruit I sprinkle the fruit with 2 tbsp of white sugar before folding into batter.

1. Stir together quick oats and yogourt and allow to sit for a few minutes.
2. Add oil, brown sugar and egg and beat well.
3. Mix together the remaining dry ingredients and just mix until blended.
4. Fold in the fruit.
5. Grease muffin tin and divide between the 12 muffin cups.
6. Bake at 400º for 18-20 minutes or until toothpick inserted comes out clean.

Pear Crumble

We have a pear tree on our property that produced lots of pears this year and this is one of the recipes that I made to use some of the pears up.

 This is a simple to make recipe with the preparing of the pears taking the most time in the process.

Ingredients:

• 2 cups brown sugar
• 2-1/2 cups quick oats
• 2 cups all purpose flour
• 1 cup melted butter
• 1 cup chopped walnuts or pecans (may be omitted)
• 1/2 teaspoon salt
• 6 cups pears, peeled, cored and chopped (this was about 13 pears)
• 1/3 cup white sugar mixed with 2 teaspoons cinnamon

1. Preheat oven to 350 degrees. 
2. Grease a 9 x 13 baking pan.
3. Mix together first 6 ingredients to make the crumble portion.
4. Sprinkle the chopped pears evenly with the mixture of white sugar and cinnamon.
5. Press half of the crumble mixture onto the bottom of the pan all the way to the edges.
6. Top the crumble with all the prepared pears evenly.
7. Sprinkle the remaining half of crumble mixture over the pears evenly. You can press down lightly.
8. Bake in preheated oven for 40 to 45 minutes.
9. Serve warm or cooled with ice cream or whip cream or just as it is.

You can cut this recipe in half and bake it in a 8 or 9 inch square pan.

Pear Muffins

We have been amazed at the bountiful crop from our pear tree this year! Yes, we can grow pears on the prairies. They are smaller in size but taste every bit as good if not better than the ones we buy in the store.
Other than eating them fresh from the tree, I have been busy peeling, coring, and slicing pears and using them in different recipes. They are delicious and I don't want to waste any.
I usually send muffins along with our son when he comes for a visit. This time I knew it had to be pear muffins.

• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 cup buttermilk
• 3 cups pears, peeled, cored, and cut in small chunks

1. Cream together butter, sugar, eggs, and vanilla until fluffy.
2. Whisk together dry ingredients and add to the creamed mixture alternately with the buttermilk just until mixed. 
3. Spoon batter into muffin tin.
4. Bake in 400º oven for 20 to 25 minutes, when toothpick is inserted in center of muffin and it comes out clean.
5. *Optional..you can sprinkle sugar and cinnamon on top of the muffins just before baking.
6. Yields: 12 regular size muffins.

 

Pumpkin Scones

When I asked the question..what should I bake, my daughter said anything with pumpkin so that is what has been happening. We don't seem to tire of pumpkin around here. There are so many ways to enjoy it..pumpkin pie, loaf, cookies, muffins, and scones of course.

What do you make with pumpkin?

• 2 cups flour
• 1/2 cup brown sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 6 tablespoons cold butter, cubed
• 1/2 cup pumpkin puree
• 3 tablespoons buttermilk
• 1 egg

1. Whisk together dry ingredients in a bowl.
2. Using a pastry blender or food processor if using, cut in butter cubes till crumbly.
3. Whisk together pumpkin puree, buttermilk, and egg.
4. Add to flour mixture and stir just until combined and comes together in a ball.
5. Turn dough onto a floured surface, shape into a circle approx 1" thick.
6. Cut dough in half, then in quarters and then into eighths so you end up with 8 triangle shapes.
7. Place on parchment lined baking pan, bake at 425º oven for 15 minutes, until a light golden brown.
8. Cool on cooling rack.

Glaze:

• 1 1/4 cups icing sugar
• 2 tablespoons milk or cream
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• pinch nutmeg
• toasted pecan pieces

1. Whisk together first five ingredients and drizzle over still slightly warm scones.
2. Sprinkle toasted pecan pieces on top.

Pear Banana Bread

I have a pear tree that had a bumper crop this year and I wanted to find more ways to use some of the ripe pears. This is a tried and true quick banana bread recipe with the new addition of pears. Today is a special day at our house as my dear husband turns 60! Time to celebrate this milestone with his favorite Creamy Cheesecake on page 230-231 in the Milestone section of our new cookbook ~ Celebrations!

Ingredients:

• 2-1/2 cups flour, sifted
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup chopped walnuts
• 1 cup sugar
• 1/3 cup soft butter
• 1 egg
• 1 small ripe banana, cut up
• 2 small ripe pears, peeled, cored and chopped
• 1/2 cup milk

Preheat oven to 350 degrees.

1. In medium sized bowl, mix together the flour, baking powder and salt. Set aside.

2. Chop walnuts in a blender and add to the dry ingredients.

3. In same blender container add the sugar, butter, egg, banana, chopped ripe pears, and milk.

4. Blend for 12 - 15 seconds, stopping motor to push down banana if necessary. 

5. Pour the blended ingredients over the dry ingredients and mix until all ingredients are well moistened.

6. Pour batter into greased 9 x 5 x 3 loaf pan and bake on center rack of preheated oven for 55-60 minutes or until cake tester comes out clean.

Pecan Pie Muffins

I bake a lot of muffins and these did not disappoint! I have baked them a number of times and each time I exclaim "oh my they are so delicious". They don't round up like a regular muffin, staying rather flat but don't let that stop you, they are worth making!
I have three sizes of muffin tins, mini, semi-mini, and large. I used the semi-mini size and ended up with one dozen. If you want more just double or triple the recipe. They freeze well.

• 1/3 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt, a pinch will do
• 1/2 cup brown sugar, packed firmly
• 3/4 cup pecans, chopped..set aside 1/4 cup
• 1/4 cup butter, melted
• 1 egg
• 1 teaspoon vanilla

1. In a medium sized bowl combine flour, baking powder, salt, brown sugar, and 1/2 cup chopped pecans.
2. In a small bowl whisk together melted butter, egg, and vanilla. Pour into dry ingredients and blend just till moistened.
3. Generously spray muffin pan with cooking spray.
4. Take the 1/4 cup chopped pecans that were set aside and sprinkle them evenly into the muffin pan.
5. Spoon batter over the pecans.
6. Bake in a 425º oven for 12 minutes or until toothpick inserted comes out clean. Check after 10 minutes.
7. Cool for a few minutes on a cooling rack and remove from pan. To remove the muffins you might need to run a knife around the edges.