Muffins are definitely not OK to eat for dinner under normal circumstances.
But what if you grill up a nice big plate of chicken and vegetables and fire up a pot of brown rice and have it all set out on the table…
…and what if you turn around for 4.3 minutes.
And in those 4.3 minutes your two-year old climbs up to the counter and pours a lukewarm cup of pumpkin spiced coffee all over your hot-off-the grill-dinner…
and what if your brown rice is now floating in a puddle of pumpkin spice coffee.
Is it Ok to eat Pear Nut Muffins for dinner then?
What if I add a Kale Smoothie?
Pear Nut Muffins
Adapted from Williams Sonoma Cookbook
Definitely use freshly grated nutmeg here; it makes a world of difference. If using butter, the muffins will be a bit drier, but still a great texture. Also try using Asian pears, which are in season right now.
1 cup all-purpose flour
1 cup whole wheat flour
½ cup of sugar
2 tsp cinnamon
1 tsp nutmeg (freshly grated)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup canola oil or melted butter (also try to sub in applesauce for half of the oil/butter)
¾ cup plain yogurt
2 tsp vanilla extract
4 ripe, but firm pears, peeled, cored and chopped
1 cup walnuts, coarsely chopped
Top with this:
3 Tablespoons sugar
2 Tablespoons finely chopped walnuts
¼ tsp ground cinnamon
Preheat oven to 350.
Stir together the dry ingredients in a large bowl. In a medium bowl, whisk the eggs, butter, vanilla and yogurt. Add the wet ingredients to the dry and gently stir. Fold in the pears and walnuts.
Scoop the batter in the muffin tins and sprinkle some cinnamon-sugar-nut mix on each muffin.
Bake for 20-25 minutes.