I make a lot of mistakes in the kitchen. I’m not a particularly organised person and more often or not when I cook, it’s on a whim. Completely unprepared I dive into my fruit bowl and into the pantry and I sometimes what I make is 100% disastrous. Other times, like this time, it was pretty great. I’ve been getting an organics food box from Bunbury Whole Foods, our local organics provider in exchange for some skill swapping we’ve been doing. When these gorgeous little organic pears and pecans came into my hands, I knew they were destined for greatness.
Autumn came (and went, it would seem) last week and with it came a need for warm wholesome treats to fill little bellies after big adventures… and fill bigger bellies during late nights studying and reading and doing boring adult things like work and work and more work.
Easy. Healthy. Delicious… doesn’t get much better than that.
PEAR + PECAN SPELT MUFFINS
2 Cups Spelt flour
1 Tbsp Baking powder
2-3 Pears (depending on size)
1 cup ricotta
2 large freerange eggs
1 Tbsp vanilla
1/2 cup raw honey
1 large handful of pecans (roughly chopped) plus one pecan for the top of each muffin
Preheat your oven to 180C.
Remove the seeds and stems (but not the skin) from your pears and then grate (or blitz in a food processor). Roughly chop and crush your pecans and throw them in with your pear mixture and set aside.
Sift spelt flour and baking powder together into a large mixing bowl. In a separate bowl mix honey, eggs and vanilla. Create a well in your dry ingredients and add the wet mixture. Stir gently with a wooden spoon until just combined. Fold in ricotta, grated pear and crushed pecans. Do not over mix, your mixture should be nice and lumpy.
Spoon the mixture into prepared muffin tins (I just line mine with baking paper squares) and press a pecan into the top of each muffin.
Bake in the oven for about 25-30 minutes or until a skewer comes out clean. Dust with a little cinnamon sugar and serve hot with some fresh ricotta for a perfect autumn morning tea.
Quick. Simple. Delicious.
These muffins freeze really well, are excellent halved and toasted with a generous helping of butter, they are good on their own or dunked in coffee and as always, this recipe is 100% toddler approved.