Pear & Maple Brown Butter Baby Muffins

Pear & Maple Bay Muffins
I think it’s going to be a bit harder to keep my second kid away from screens and sugar for as long as I did with the first. I get caught out without food somewhere at some critical point in the afternoon (afternoon tea for small children is a big thing), end up at the bakery, problem solved for the 4 year old, but I can’t give the baby a hot cross bun yet. (well – she might’ve had a little taste).

If I can, I prefer to make something, so I know what’s in it. I made up this recipe for baby muffins with pear, oats, cinnamon and yogurt.

These have no actual cane sugar but they do have a bit of maple syrup and vanilla to sweeten them slightly. I tried the brown butter thing with these to add some further interest. Yeah.

They’re soft and lovely and very tasty. The only problem is their mini size – makes them a bit too easy for the big people to gobble up. I made a pile of them and stick a few in little freezer bags so I can grab some whilst tearing out the door.

Pear & Maple Brown Butter Baby Muffins Recipe

Ingredients:

  • 170gr butter
  • 1 cup flour
  • 1 cup oats
  • Half cup milk
  • 2 eggs, whisked
  • 2 tbsp yogurt plus bit of yoghurt liquid
  • Pinch salt
  • 4 tbsp maple syrup
  • 2 pears peeled and finely chopped
  • Squeeze of lemon
  • 2tsp baking powder
  • 1 tsp cinnamon

Instructions:

  1. Preheat oven to 170C
  2. Brown the butter over a medium heat. (you want it nutty and golden, not burnt)
  3. Mix oats with the pear and all the wet ingredients
  4. Mix Flour, baking powder, cinnamon and salt in a bowl
  5. Add the wet mixture to the dry mixture then the browned butter, combine gently
  6. Spoon into greased mini muffin tin, until skewer (erm, chopstick) comes out clean. About 15mins.