Ginger Pear Muffins

One thing I am fairly conscientious about is wasting food. I constantly find ways to use fruits and vegetables that have ripened past my liking. Below is a great example.

Have pears that are ripe past your liking? Make Ginger - Pear Muffins

By now you have figured out I love Mollie Katzen, I own all her cookbooks and sift through them on a regular basis to find the next great recipe.

"Studded with tiny pieces of sweet pear and even tinier bits of crystallized ginger - and laced throughout with gentle heat from grated fresh ginger-these muffins are quite heavenly."

Yield: 8 to 10 muffins
Preparation Time: 15 minutes, plus 20 to 25 minutes to bake (mine baked at 20 minutes just fine)


Nonstick Spray
1 cup finely chopped ripe pear (fresh, peeled)
1 tablespoon fresh lemon juice
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/3 - 1/2 cup sugar
1 tablespoon grated lemon zest
1/3 cup very finely minced crystallized ginger
1 cup buttermilk
1 large egg
1 to 3 teaspoons vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted

1. Preheat the oven to 375 degrees. Lightly spray 8 standard muffin cups with nonstick spray.
2. Place the chopped pear in a shallow dish, drizzle with the lemon juice, and set aside.
3. Combine the flour, salt, baking powder, sugar, and lemon zest in a medium sized bowl. Stir in the minced crystallized ginger, then comb through the mixture with your fingers to seek out any larger pieces. Cut them into even smaller pieces with scissors.
4. Measure the 1 cup buttermilk into a 2-cup liquid measure. Add the egg, fresh ginger, and vanilla, and beat gently with a fork or a small whisk until smooth.
5. slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't over mix; a few lumps are okay. Fold in the pears.
6. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top. If you have extra batter, spray one or two additional muffin cups with non stick spray and fill with the remaining batter.
7. Bake in the middle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

Chocolate Ricotta Muffins

I had a dinner party a week ago and served lasagna (recipe forthcoming), there was some left over Ricotta cheese. I had no idea what to do with it. Now I know, thanks to Mollie, it makes amazing muffins.

From "MollieKatzen's Sunlight Café"
Check out the above link for a print friend version of the recipe.

Preparation time: 10 minutes, plus 20 to 25 minutes to bake
Yield: 12 to 14 medium-sized muffins

• These taste best made with whole milk ricotta, but will work with the low fat variety as well.
• Canola oil can substitute for some or all of the butter.

Nonstick spray for the pan
2 1/3 cups unbleached all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
6 to 8 tablespoons unsweetened cocoa
1 cup sugar
1 cup semisweet chocolate chips
1 cup ricotta
2 large eggs
1 1/3 cups milk
1 tablespoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted

1. Preheat the oven to 350°F. Lightly spray 12 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
2. Combine the flour, salt, baking powder, cocoa, and sugar in a medium-sized bowl.
3. Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition. Add the milk and vanilla, and whisk until thoroughly blended.
4. Pour the ricotta mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't over mix; a few lumps are okay.
5. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about 4/5 of the way. For larger muffins, fill them even with the top of the pan. If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
6. Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

Very Crunchy Granola

My favorite season time for cooking, Fall. I am giddy when I go outside in the early mornings and late evenings sensing that smell in the cool crisp air kicking in. I even will go as far as to say I saw 3 orange leaves on my neighbors tree.

Below is one of my favorite granola recipes.

Mollie Katzen's Sunlight Café 
Go to the above link for a print friendly version

Yield: 6 cups or more, depending on how many additional ingredients you choose to add

Granola should be crunchy. Very crunchy. And here's a recipe that really works! It's very filling, so if you eat this for breakfast, especially with fresh fruit and any kind of milk or yogurt added, you'll be satisfied for hours afterwards!

Note: If you can't find barley flakes, you can substitute wheat flakes or just use all rolled oats. If you're adding wheat germ, do so right at serving time, directly from the freezer, so the oil won't break down.

Nonstick spray for the baking tray
3 cups rolled oat flakes
1 cup barley flakes
1 cup oat bran
1 cup sunflower seeds
1 cup chopped almonds
3/4 cup canola oil
1/2 cup light honey or maple syrup
1 tablespoon vanilla extract
1 cup soy protein powder
1/2 teaspoon salt
1/3 cup (packed) brown sugar
1 cup pumpkin seeds (optional, but highly recommended!)

Other possible additions:
1/2 cup sesame seeds
Up to 1 cup shredded unsweetened coconut
Up to 1 cup other kinds of nuts, chopped
Dried fruit (add after it is baked)
Wheat germ (add after it is baked)
Up to 1 cup roasted soy beans (add after it is baked)

1. Preheat oven to 325°F. Spray a 13 X 18-inch baking tray with nonstick spray.
2. Place the flakes, bran, sunflower seeds, and almonds in a large bowl. (Also look through the list of "other possible additions" and add sesame seeds, coconut, or other nuts, if desired.)
3. Combine the oil, honey or syrup and vanilla extract, and pour this in. Mix thoroughly. (Use your hands, if necessary.)
4. Stir in the protein powder and salt, and mix thoroughly (again, use your hands).
5. Bake for 40 or 50 minutes, stirring a few times--until golden.
6. Crumble in sugar as soon as it comes out of the oven. and let it melt in. Cool it on the tray, and add the pumpkin seeds as it cools. NOTE: The granola will get crunchy as it cools!
7. Store it in a tightly closed jar in the freezer for maximum freshness.

Spiced Pumpkin And Brown Sugar Granola

Courtesy of O Magazine

I love making my own home-made granola. Makes a nice gift as well.

3/4 cup canned pumpkin puree
1/2 cup packed dark brown sugar
2 Tbsp. canola or olive oil
1 Tbsp. vanilla extract
2 tsp. pumpkin pie spice
1 tsp. ground cardamom
1 tsp kosher salt
3 cups old-fashioned rolled oats
1 cup roughly chopped pecans
1 cup pistachios (optional)
1 cup golden raisins
1 cup dried cranberries (optional)

1. Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together pumpkin, sugar, oil vanilla, pumpkin pie spice, cardamom, and salt. Add oats, pecans, and pistachios (if using), and toss to coat. Spread evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Stir in raisins and cranberries (if using), and continue baking until oats are just crisp, about 15 minutes more. Stir one last time, then set aside to cool completely. When hard, break into chunks and store in a an airtight container.

Makes about 5 cups.
Total time: 45 minutes

Cream Scones

2 Cups Flour

1 Tbsp baking powder

1/4 Tsp salt

1/4 Cup sugar

1/3 Cup butter cut up

1 Cup whipping cream

Combine first 4 ingredients; cut in butter w/pastry blender until crumbly. Add whipping cream, stirring just until moistened.

Turn out onto a lightly floured surface; knead. Roll 1/2 inch thickness cut with a 2" round cutter. Place in lightly greased pans. Bake at 375F for 15 minutes.