I skipped last week's Muffin Mondays because, I had so much due, on that day, SRC and Crazy Cooking Challenge and it was too much to put it all up. On top of that, I wanted to get a post up about the giveaway and contest.
I am back though with these giant muffins. Instead of making them in regular sized muffin tins, I used these large muffin shaped pans, I picked up, in a local store. Every time, I go this particular store, which is not often, I pick up a few of these super-sized muffin tins. We cut them in half, to eat them. A heartier eater would appreciate the larger size. Gee, when I was younger, I could have eaten this size and not gained an ounce.
I should fill you in. I got married, weighing 95 pounds and after five children, I was all the way up to 105. I was one of those lucky people who could eat and eat and not gain an ounce. I would go out with my friends and get a banana split or hot fudge sundae without thinking twice about weight. If I was hungry, I would eat something else. Those days are gone forever but they were fun while they lasted.
Giant Nutty Pear Muffins
1 3/4 cups sugar
3/4 cup Canola oil minus 1 tablespoon
1 1/2 tablespoons apple cider
2 cups gluten-free flour mixture
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 pears, peeled and chopped into 1/4 inch pieces
1 cup chopped walnuts
3/4 cup diced dried pear
Preheat oven to 350°F.
Grease and flour 12 muffin inserts.
Beat 2 cups sugar with eggs, oil and vinegar in large bowl at high speed until very thick, about 4 minutes.
Combine dry ingredients in medium bowl. Mix into egg mixture.
Mix together pears, walnuts and dried pears . Mix gently into batter.
Place batter in pan. Bake until toothpick or sharp knife inserted into center of muffin comes out clean, about 30 minutes.
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