Pear, White Chocolate & Pecan Muffins

I rarely blog about something the same day as I make it - that almost never happens. But today, I've made something so tasty that I just have to write about it while the scent is still strong in my kitchen.

I have a meeting tonight, work-related. Not unusual, at all. Usually though, I buy something to have with coffee, but today I looked at all the leftover pears (from a meeting last week, actually) and thought I should bake something. I also happened to have a leftover banana, and a little bit of filmjolk - soured milk, similar to buttermilk - in the fridge. And inspiration just hit me. So, this little buttermilk muffin with banana, pear, pecans and white chocolate was born, and I hope you'll like it as much as I do!

The recipe made a truckload by the way - I had 36 mini muffin and 12 regular sized ones. (Notice the past tense here - well, I still have most of them.) They don't rise a lot, so you can fill the muffin cases nearly to the top.

Pear, White Chocolate & Pecan Muffins

3 small pears
75 g pecans
100 g white chocolate
2 tbsp Demerara (or other raw) sugar
1 banana
2 eggs
150 g sugar
50 g butter, melted
200 ml (0,8 cups) filmjolk or buttermilk, yogurt will work too
300 g plain flour
pinch of salt
2 tsp baking powder

to decorate:
more Demerara sugar

Peel and core the pears, and dice them finely. Chop nuts and white chocolate fairly neatly, and place with the pears and the two tbps of raw sugar in a bowl. Mash the banana and add it.

Beat eggs and sugar until very fluffy. Add the melted butter and the filmjolk. Mix flour, baking powder and salt with the mixed fruit, and then add all this to the egg mixture. Dollop into muffin cases, and if you want, sprinkle with a bit more Demerara sugar.

Bake at 200°C for about 10-12 minutes for the mini muffins, and 12-15 minutes for the regular sized ones.

Recipe in Swedish:
Päronmuffins med vit choklad och pecannötter