I have not loved a cookbook as much as Food52 Baking since cracking open Jerusalem several years ago (and that’s a cookbook I have loved, still love and will always love). Just about every recipe calls me to the kitchen to bake, which is surprising because I generally believe myself to be a cook, not baker.
Last weekend I woke with the tiniest bit of a headache after imbibing too much the night before with friends. It happens to all of us right? Usually, I’d look for something greasy and carb-y in the fridge but a set of asian pears from our farm share (CSA) and this cookbook called my name so I followed through on my previous day’s intentions and modified a muffin recipe from the book. The recipe makes a hefty twenty four muffins and they are the perfect wholegrain treat to start your day. Like little, portable spiced oatmeals on the go, these muffins are on the denser and chewier side, but are not at all dry (as many wholegrain baked goods can be). Every day this week Matt would grab two, I’d grab one and we had a healthy breakfast to carry out the door. I even tucked one into my carry on for the flight this weekend. What I’m trying to say is that I pulled these together that morning, hangover and all, so of course you should too.
These muffins are best right from the oven or reheated in the microwave with a pat of butter and keep well for 4-5 days. I also think they’d freeze well but I haven’t tried it myself.
- 5 cups (450 grams) rolled oats
- 2⅓ cups (280 grams) whole wheat flour
- 1½ cups (300 grams) light brown sugar
- ⅔ cup (75 grams) ground flaxseed
- 4 teaspoons baking soda
- 1 teaspoon baking powder
- 4 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 eggs
- 2 cups (475ml) buttermilk (see Note on substitute)
- 1 cup oil, such as vegetable or coconut (I used coconut)
- ¾ cup (175 ml) water
- 2.5 cups (250 grams) cubed pears
- Preheat oven to 350 degrees F and place paper liners inside two standard (12 compartments) muffin tins.
- Mix together dry ingredients through salt in a large mixing bowl.
- Make a well in the center and add eggs, buttermilk, oil and water. Whisk together until well combined. Stir in pears and then spoon into the lined muffin tin, filling each to the top.
- Bake for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean.
- Let cool for five minutes in the pan and then transfer to a wire rack to continue cooling