Spiced Pear Mini Muffin

"I’ve never walked up to someone and asked 'Are you lululu?' before!" Christie emailed me after the 2010 Pear Excellence Culinary Student Competition that she invited me to attend last week.

I did laugh out loud when I read this first line she wrote me as I felt a little embarrassed. At the same time, I'm also grateful that she made me part of this wonderful event by tasting each recipe and vote for the winner! Thank you, Christie!

By looking at the names of these 5 finalist recipes, tell me if you would pick the pancake? No, I did not. But surprisingly, it's this most down-to-earth dish that stole my heart. It's tasty, flavorful, and most importantly, I could really taste the pear. Yes, this is the winning recipe that I voted for!

I was super tempted to make these wonderful pancakes. However, I don't have buckwheat at home which I highly recommend you to stick with. It was my first time tasting food with buckwheat, I believe it's the unique and rustic flavor that goes perfectly with the pear caramel sauce. So, I have to save this recipe for later. And I made these babies instead.

(makes 36 mini muffins)

Ingredients:

1 1/4 cup all-purpose flour

3 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

3/4 cup whole oats 

3/4 cup brown sugar

2 eggs

1 cup sour cream

1/2 cup canola oil

1 pear, peeled and diced

Directions:

Preheat oven to 350F. Grease mini muffin tin or line with muffin liners.

In a large bowl, sift flour, baking powder, salt and spices. Add oats, brown sugar and stir together.

In another bowl, whisk together eggs, sour cream and oil.

Pour the wet mixture into the flour mixture, gently stir with a spatula to combine. Fold in the pear. Spoon into the muffin tin.

Bake for 12 to 15 mins until golden brown on top.