The house was filled with company the week of July 4th. Different ones made multiple trips to the grocery store and somehow carrots were put in my refrigerator and then left. What to do with them? Too hot for a stew. Or a souffle’.
It is also pear season. One of my daughters-in-laws gifted me with fresh pears. For about a week, I canned pear preserves and pear butter.
In a simple muffin batter, the carrots and pears made a nice flavor combination.
1 cup chopped carrots
1 cup chopped pear preserves
1 cup brown sugar
1/2 cup white sugar
1/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 cup whole milk
An additional 1/2 cup white surgar with a generous dash of both cinnamon and nutmeg mixed in
1/4 stick of melted butter
What to do:
Preheat oven to 350°.
In a large mixing bowl, combine first six ingredients. In another mixing bowl sift together the next seven ingredients. Alternating between the flour mixture and milk, add to the carrot and pear base.
Prepare muffin cups, big or small with vegetable spray. I used a mini muffin tin. Bake for 30 minutes or until tops bounce bake, when tapped and golden in color.
Loosen with a knife, cool slightly. Dip into the melted butter, then swirl around into the spiced sugar. Cool on a wire rack. Makes about 3 dozen.
Blessings from the Exile’s Kitchen.