Note to self...
When returning from vacation, visit the garden BEFORE deciding to visit "the island" for something to can.
My last visit to Sauvie Island yielded 40 lbs. of apples, 40 lbs. of pears, 20 lbs. of tomatoes, and enough corn on the cob to nibble on for several days. I was excited to have something domestic to do after my 4 days of lounging in a boat.
While I was busy doing a happy dance in the kitchen, my children did what I should have done upon returning home. They checked the garden.
Lesson learned. (And lest I forget, my children, who never forget anything, are here to remind me...about every 15 minutes.)
Thankfully, I didn't have to can ALL of the beans.
I guess this makes us an 81% whole foods kind of family.
Back to the pears. After canning about 30 quarts of beans, 40 lbs. of pears seemed more like 400 lbs. of pears. Because I hadn't thought to check the garden beforehand, I made sure the pears were ripe and ready to go into the jars.
You know, for something immediate to do.
So what does one do with so many pears, and not so many hours of daylight left? She makes muffins.
Lots and lots of Hazelnut Pear Muffins.
For the record, I ♥ Hazelnut Pear Muffins.
1-7/8 C. soft white pastry flour
1/2 C. sucanat, Rapadura, or organic sugar
1 T. baking powder
1/3 C. toasted, chopped hazelnuts
1/2 t. ground cinnamon
1 C. buttermilk
1-1/2 C. peeled & chopped pear
Preheat oven to 400F.
Sift flour, sucanat, baking powder, and cinnamon. Stir in hazelnuts.
Combine eggs with buttermilk and beat slightly. Make a well in the center of the dry ingredients and pour egg/buttermilk mixture in well. Stir until just enough to moisten.
Fold in pears. Batter will be slightly lumpy. Fill greased muffin cups 2/3 full. Bake for 20 minutes or until toothpick inserted in the middle of one comes out clean.
Makes approximately 16 muffins.