Once a week, or sometimes less, I drive Ray to work (he usually bikes and our car hangs out in its spot behind our apartment) and on the way we stop at a coffee shop and get some breakfast. Its a nice little part of the morning together. Other times our routines are out of sink and we eat our cereal or yogurt and granola separately at the kitchen table. The mornings here have been surprisingly dark lately as autumn settles in. As the day wears on, the sun comes up higher and warms the air, the grass, and my back under a wool sweater. On these cool fall mornings, its nice to have something warm in my belly to get the day started.
Last week I made some ginger pear walnut muffins with those pears I found on my run. I love muffins as an easy breakfast any day of the week and I try to make them full of fruit and nuts so they provide good fuel for the day. These turned out to be the perfect combination of sweet soft fruit, crunchy nuts, and spices. There's nothing like a freshly baked muffin to perfect a cool fall morning.
Ginger Pear Walnut Muffins
I like muffins that have as much fruit as muffin, but you can adjust the amount of added fruit, nuts, ginger, and maple syrup to your taste.
1 1/2 cups white flour
1 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter milk
1 tablespoon grated fresh ginger
2-4 tablespoons maple syrup
4 tablespoons melted butter
1-2 cups pears, cored and diced into 1/4-1/2 inch pieces
1/2- 1 cup chopped toasted walnuts
Preheat the oven to 400 degrees. In a medium bowl combine flours, cinnamon, nutmeg, baking powder, baking soda and salt. Measure out the buttermilk and add the ginger, egg, and maple syrup. Beat gently together. Pour the buttermilk mixture and melted butter into the flour, add the fruit and nuts and stir to combine, its okay if there are lumps. Spoon into prepared muffin tin and bake for about 20 minutes, or until a toothpick comes out clean. Let cool for 15 minutes before eating.