I loooove that saying. I always appreciate a good cupcake for breakfast. (Although I don’t indulge in it often!) But these Pear muffins with Dill are different. They’re the muffins cooler, sexy cousin. (But not quite as cool and sexy as the muffins super cool and super sexy cousin, the cupcake. obvi.)
I know what you’re thinking. What is up with this girl adding weird spices and herbs to baked goods? But trust me, this has to be even better than the lemon cilantro cookies! The dill adds such a nice touch to the moistness (p.s.- does anyone else hate that word? I hate it almost as much as I hate the word ointment. It’s just weird.) and the pears.
Also, thanks for all of your sympathies on yesterdays post. I rescheduled my appointment for next wednesday, so I don’t have to wait too long, thankfully!
So anyway, on to these babies…
They are amazing. So moist, and flavorful. The texture is so good too, moist (once again, ugh) and crumbly. I also love the chunks of pear in them, the pear cooks perfectly inside the muffin!
Pear Muffins with Dill
1 cup a.p. flour
1 cup whole wheat flour
1 t baking soda
1 t baking powder
1/4 t salt
1/2 cup futter (I used Earth Balance)
1/2 cup sugar
1/2 cup brown sugar
1 egg, or 1 replacer egg
1 cup non dairy milk
1 t vinegar
1 pear, chopped
1 T dried dill
Mix the vinegar and the milk. Let sit for about 5 minutes, you want it to curdle.
In a mixer, beat the sugars and butter for about 3 minutes, until fluffy. Add the egg, (or replacer egg) and mix until incorporated. Add the milk, and mix until it’s all worked together. It might seem curdled a little, at least it always does when I do this part, because the milk is so cold. But it’s ok! It’ll turn out beautiful in the end. And I mean that.
Add the dry ingredients, mix, then add the dill and pear. One tablespoon might seem like a lot of dill, but it adds just a hint of dilly-amazingness.
Fill 18 muffin liners (oh, p.s, this makes 18 muffins!) 2/3 of the way full with the batter. Bake at 450 degrees F for 10 minutes, then turn the oven down to 400 and bake for 8-10 more minutes. You want the muffins to be a nice golden brown.
You can let them cool before eating them, but they’re really good warm as well! Of course, let them cool a little, you don’t want to burn your hands or mouth! Because that’s the worst.
Check out those chunks of pear! uhhh-mazing!
I originally wanted to make something fall-ish, and in my handy dandy flavor bible, (=most awesome possumest book ever!) under the fall category and it said pears. So I looked under pears to see what I could match it with, and I came across dill and thought it would be interesting. It’s not really fall, dill always reminds me of spring, but they sure are good!
Do you hate saying any words? Moist and ointment are my least favorites… I’m sure there’s more but I can’t think of them!
Bahaha. LOVE this title!!! … and I can’t wait to make these!
Boo I’m allergic to dill! I know, weird allergy, right?! I bet these would still be delish without it though.
Those look..interesting. I love the pears though
yummmm
I laughed out loud at the title! That’s what I love about muffins- mini cakes for breakfast
I HATE THE WORD MOIST!!!!! Hahahaha and I’ve never heard that saying before but I LOVE it. I definitely have the nads to eat cake for breakfast
No words I hate to say, but moist and panties are up there.
I LOVE you adding weird spices and herbs to baked goods! I really wish I could make all of these very interesting things and will have to bookmark them to try a gluten-free version one of these days. (I’m not so good at gluten-free baking yet.) Pear muffins? Ah-mazing!
Wow, these look so interesting! Dill in muffins? I have to try these.
Whitney
Haha — actually, the word “moist” has been reported to be hated by a LOT of women, so you’re not alone. I think it’s because of its psychological association with… uh, y’know.
Pear and DILL??? I must try this sometime, since I love both!
wow! yummy! and cool flavor combo too!
amanda
softandstiffpeaks.blogspot.com