As the name states, these are Pear Chocolate Kamut Muffins. Not Chocolate Pear Kamut Muffins, since the pears really are the focus and the chocolate is just the accent 🙂 As always, my muffins are always full of huge chunks of fruit, surrounded by a yummy moist springy muffin cake. As the pears bring quite a bit of “jus” (juice), I’m going to share two tricks which help keep the fruit “away” from the muffin batter, so your batter stays, well, batter, and doesn’t turn into a soggy not-cooked mess. The first trick is to use a robust flour as part of your flour choice. These muffins use kamut flour and whole wheat. Both absorb lots of liquids and keep the muffins nice and sturdy. You’d have seen that my muffins are nice and puffed up. They stay puffed up thanks to the right combination of liquids and a sturdy flour. The second trick comes a little bit later in the preparation… but first, let’s wash and dice these pears. You’ll need about four of ’em:
De-skin, pit, and dice:
Follow the recipe below to make the batter. We’re at the cinnamon and chocolate nibs stage here:
Fold in the pears. To do this, first pour in the pears over the mixed batter. Then sprinkle a tiny bit of whole wheat flour over the pears. The flour will coat the pears and it will serve to keep them separate from the batter while you stir them in, so the batter doesn’t get soggy. It works like a charm! Also add some more cinnamon at this stage.
Pour into a lined muffin tin platter.
Bake, and presto!
Happy little muffins.
Assembling them on a platter…
And then covering them to keep the flies away while they cool 🙂 What a brilliant countryside contraption! Another useful heirloom treasure from our predecessor…!
These are for “gouter” time, so no taste testing until 4:30pm!
Mesh Food Cover: