31 Days of Fall - Day 21 Pear Muffins

In all the love pumpkins and apples get in the fall, pears are sometimes left out, which is terribly unfair as pears are such wonderful fruits.  So, to pay homage to the delicious, juicy pear, I sharing a pear muffin recipe I've been making for at least 13 years.

Pear Mini Muffins

2 c all purpose flour
1 t baking soda
1 t cinnamon
1/2 t allspice
1/2 t salt
1 c buttermilk
1/4 c vegetable oil
1 egg
2/3 c packed brown sugar
1 16 oz can pear slices, drained and chopped

Preheat oven to 350 degrees.  Line mini muffin pan with paper liners or spray with cooking spray. 

In a medium bowl, sift the flour, baking soda, cinnamon, allspice and salt.

In a large bowl, blend buttermilk, oil, egg and brown sugar.  Add flour mixture top wet ingredients and stir until combined.  Fold in pears.

Fill muffin cups 2/3 full.  Bake for 18 - 20 minutes until golden.

Part of 31 Days of Fall. 

Blueberry Zucchini Muffins

Boo Boo has been my sous chef for several years.  I love having her help me in the kitchen.  This spring I have been letting her participate in the cooking process more and more.  She made these Blueberry Zucchini Muffins all  by herself. 

3 eggs, lightly beaten
1 c vegetable oil
3 t vanilla extract
2 1/4 c white sugar
2 c shredded zucchini
3 c all purpose flour (1 1/2 c white and 1 1/2 c wheat)
1 t salt
1 t baking powder
1/4 t baking soda
1 T ground cinnamon ( we use a bit less)
1 pint fresh blueberries (frozen work too)

Preheat oven to 350 degrees.  Line 28 muffin cups with liners. 

In a large bowl, stir together eggs, oil, vanilla and sugar.  Fold in the zucchini.  Beat in dry ingredients.  Gently fold in blueberries.  Fill muffins cups 2/3 full. 

Bake for 12 - 15 minutes or until a toothpick inserted in the center comes out clean. 

These freeze very well for a quick weekday breakfast.

Original recipe from allrecipes.com

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Life As Mom