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July 15, 2010 / amyjmcintosh

Bill Granger’s crunchy-top pear muffins


I’m definitely adding these moorish pear muffins to my repertoire. They’re moist and crunchy with a hint of sweetness from the brown sugar and pears. I used vegetable oil instead of grapeseed and hazelnuts in place of pecans. Winter is the perfect time to bake these babies as pears are at their prime.

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Next time, I will substitute the pears with apples and I might even throw in some leftover macadamias. Oh, and I managed to stretch the recipe to 12 muffins rather than six. Yum! Thanks Bill Granger.
Recipe (from Bill’s ‘Holiday’ cookbook)

Makes 6
• 125 g (41/2 oz/1 cup) plain (all-purpose) flour
• 60 g (2 oz/1/2 cup) wholemeal plain (all-purpose) flour
• 3 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 100 g (31/2 oz/1 cup) rolled oats
• 140 g (5 oz/3/4 cup) brown sugar
• 2 eggs
• 250 ml (9 fl oz/1 cup) plain low-fat yoghurt
• 125 ml (4 fl oz/1/2 cup) grapeseed oil (or other light-flavoured oil)
• 1 pear, peeled and diced
• 40 g (11/2 oz/1/3 cup) pecan nuts, finely chopped

Preheat the oven to 180°C (350°F/Gas 4) and line six 250 ml (9 fl oz/1 cup) muffin holes with paper cases (or just grease well). Sift the flours, baking powder and cinnamon into a large bowl, add the oats and 1/2 cup of the brown sugar and stir together. Make a well in the centre.

Whisk together the eggs, yoghurt and oil. Pour into the well in the dry ingredients and stir until just combined. Fold through the pear, being careful not to overmix. Spoon into the muffin cases.
To make the crumble topping, mix the pecans with the remaining brown sugar. Sprinkle over the muffin mixture and then bake for 20–25 minutes until golden brown.

Recipes and images from Holiday by Bill Granger, published by Murdoch Books, photography by Petrina Tinslay.
© William Granger

One Comment

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  1. amyjmcintosh / Jul 16 2010 6:42 am

    Col, you sound like a real catch. I tried checking out your website but it appears to be having server issues. Gotta get back to the kitchen. Laters!

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