Wednesday, October 26, 2011

Raspberry-Pear Ricotta Muffins

It has rained for three Wednesdays in a row. Isn't that funny? I only know because I teach on Wednesdays and this is only my third week teaching and each time, there has been rain on the way to teach and coming back. In rush hour, this is a little nerve-wracking. But today it will be fine because I have a muffin in the passenger's seat.

In an attempt to find some kind of "normal" in our new life and town, I have days where I only organize and job hunt and practice and plan and work out and .... ummm... thrift... with no time for cooking or baking. And other days, where I just go buck wild and make everything that comes in my head.

Is there any balance in the world?

Apparently not.

I'll get there eventually.

I'm just a girl.

Here's one of many recipes from yesterday. Greg really likes these. Maybe you will, too.

With just a hint of spice, these are super light and airy with just a little sugar; perfect for breakfast. Maybe even with a little espresso.

Raspberry-Pear Ricotta Muffins
makes about 16

2.5 c all purpose flour
3/4 c brown sugar, loosely packed
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 eggs
1 c ricotta
1/4 c milk
1 tsp vanilla
4 tbsp butter, melted
3/4 c raspberries, washed
1 pear, diced
1/2 tbs table sugar
1/2 lemon for squeezing
1/2 tsp cinnamon
dash nutmeg and cloves

- In a small bowl, combine flour, brown sugar, baking powder, baking soda and salt.
- In a larger bowl, combine eggs, ricotta, milk, vanilla and butter. Combine with dry ingredients until incorporated.
- Use that small bowl once again to place raspberries and pear in. Squeeze lemon over and sprinkle sugar and spices over fruit then toss. Gently fold fruit into batter and place in lightly buttered tins to bake at 350 for 20 minutes or until a toothpick comes out clean.