- Turn on the oven (375 F/190 C)
- Mix flours, baking powder, salt, ginger and pears in a large bowl
- Add the lemon zest and mix again
- In a smaller bowl, mix the buttermilk, the egg and the oil
- Pour the liquid ingredients over the dry ones
- Mix delicately until the flour is incorporated
- Prepare muffin or bread molds. If using silicone, no need to oil the molds. If using metal, the molds need to be greased and floured
- If using muffin molds, pour a scant teaspoon of poppy seeds on the bottom. If using bread molds, reserve the poppy seeds
- Pour the batter into the molds (up to 2/3 of the height). If using bread molds, scatter poppy seeds on top
- Bake for 30 to 35 minutes or until a toothpick or a blade comes out dry (watch out towards the end as the muffins might be done faster than the loaves)
- Let cool for 5 minutes on a cooling rack then remove from the molds
- Let cool completely before savoring.
Tuesday, March 17, 2009
Pear-ginger-barley muffins on a bed of poppy seeds
I saw in a bookstore in Bob's Red Mill Baking Book a recipe for barley, ginger and pear muffins which pretty much had my name on it! I remember it contained butter, sugar and fresh pears.
I couldn't wait to try it my way.
I did away with the butter and the added sugar and I used dried pears instead of raw ones. I added poppy seeds as I love their crunchiness. The result is exactly what I was looking for, a light slightly spicy muffin with delicious fragrance and taste. Excellent with breakfast but also as an afternoon snack with a cup of tea.
These muffins can be eaten as they are but they would be good too with cream cheese or, if you like sweet-and-sour, with a thin slice of Gruyère or Comté.
Nutritionally speaking, I like the fact that they are made with close to 60% whole grain flours and that, between the applesauce and the pears, they are loaded with fruit.
Ingredients (for 8 oval muffins and 2 5-inch loaves):
150 g unbleached all-purpose flour
150 g whole wheat pastry flour
50 g barley flour
6 g aluminum-free baking powder (I use Rumsford)
4 g salt
50 g candied ginger, finely chopped
80 g dried pears, chopped
the zest of one lemon (Myer if available)
66 g unsweetened applesauce
30 g roasted almond oil or canola or sunflower oil
400 g buttermilk
1 egg
poppy seeds
Method:
Labels:
Breakfast,
Quick Breads,
Snack
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