- 1 What can you do with a bunch of ripe pears?
- 2 What makes a muffin light and fluffy?
- 3 What spice compliments pears?
- 4 What is the most important rule of making muffins?
- 5 Do pears freeze well?
- 6 Can you eat pears with brown spots inside?
- 7 Is it better to use oil or butter in muffins?
- 8 What is the secret to moist muffins?
- 9 Why my muffins are dry?
- 10 What fruit goes best with cinnamon?
- 11 What cheese goes well with pears?
- 12 What is a fruit cobbler?
- 13 What are the 3 tips tricks and techniques about using the muffin mixing method?
- 14 What is the first step in the muffin method?
- 15 What are the 5 steps to the muffin method?
What can you do with a bunch of ripe pears?
Pears Turning Brown and Mushy? Before Tossing Them, Try These 11 Recipes
- Freeze for Smoothies. Do you love to make smoothies?
- Pear Jam.
- Pear Crumble.
- Mash Into a Pancake Topping.
- Blend Them Into a Salad Dressing.
- Bake Into Fruit Leather.
- Pear Ice Pops.
- Vanilla Spiced Pear Butter.
What makes a muffin light and fluffy?
Having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light.
What spice compliments pears?
Herbs & Spices: allspice, anise, black pepper, chives, cinnamon, cardamom, cloves, ginger, mint, nutmeg, rosemary, tarragon, and thyme.
What is the most important rule of making muffins?
Don’t over stir The most important rule of muffin making is to not over stir the mix. Instead, what you really want is to just moisten the ingredients. Resist the temptation to stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, thick and floury.
Do pears freeze well?
Any variety of pear can be frozen, but stick with pears that are ripe. Test for ripeness by pressing gently near the top of the “neck.” If it gives, it’s ready for freezing—or eating!
Can you eat pears with brown spots inside?
The flesh is not rotten. The cells in the flesh do not have enough calcium for good development and they die and are brown. These spots do not taste good and are usually dry. But if you eat them it’s not a problem and will not harm you.
Is it better to use oil or butter in muffins?
The short answer is definitely butter. Butter will give you tastier and richer muffins for it contains milk plus the fat content. You’ll get that savory taste we’re all after. This doesn’t mean that oil won’t be as good, though.
What is the secret to moist muffins?
Substituting rich, mildly acidic buttermilk, sour cream or plain yogurt for part of the milk in your recipe improves your muffins’ texture. Sweeteners such as molasses, brown sugar, honey and corn syrup all help hold moisture within the muffins, and improve their keeping qualities.
Why my muffins are dry?
Why muffins come out dry and crumbly The main cause of dry, hard muffins is over-mixing the batter and overcooking the muffins. So the the 3 simple secrets for beautifully soft and moist blueberry muffins are: use butter AND oil -butter makes things tasty but oil makes things moist. So use both!
What fruit goes best with cinnamon?
12 Fruits that Go with Cinnamon
- Apples. What is this?
- Pears. Much like apples, pears combine beautifully with cinnamon.
- Oranges. You can go sweet or savory with the orange + cinnamon combo.
- Peaches. Okay.
- Dates. These probably go without saying, but dates + cinnamon = bliss.
What cheese goes well with pears?
These pair well with a wide range of cheeses, but here are a few of my top picks:
- Chèvre goat cheese.
- Mascarpone cheese (with it’s neutral flavor, this places all of the focus on the pear while adding a rich texture)
- Feta (the type that comes packed in a brine)
- Pecorino Romano.
What is a fruit cobbler?
Cobbler is a dessert consisting of a fruit (or less commonly savory) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Cobbler is part of the cuisine of the United Kingdom and United States, and should not be confused with a crumble.
What are the 3 tips tricks and techniques about using the muffin mixing method?
The Muffin Method Recap
- Whisk dry ingredients together thoroughly.
- Have all wet ingredients at room temp.
- Fold gently.
- If you’re adding mix-ins, be sure to add them while there is plenty of loose flour in the batter so you are extra sure not to over-mix.
- Let the batter sit (baking powder only).
What is the first step in the muffin method?
Procedure for the Muffin Mixing Method
- Step 1: Sift or Whisk the Dry Ingredients. Sift all of the dry ingredients together into a large bowl.
- Step 2: Mix the Wet Ingredients Together.
- Step 3: Combine the Liquid with the Dry Ingredients.
- Step 4: Cook Immediately.
What are the 5 steps to the muffin method?
Steps in the Muffin Method
- Whisk all the wet ingredients together including the eggs and oil or melted butter.
- Whisk the dry ingredients together.
- Add the wet ingredients to the dry ingredients. Stir with a spatula until just moistened.
- Place in tins and bake immediately as set forth in the recipe.