Every so often, a cookbook comes along that makes me want to cook every single recipe written in it.
This is a pretty big deal: there’s a reason why my cookbook shelf looks a lot barer than those of most other food bloggers. I, like many others, get a lot of my recipes and recipe inspiration online, and a cookbook has to hold the promise of recipes that I can’t wait to make or know that I will make over and over again before I lay down the cash and slide it onto my shelf.
I’ve alluded to this book before…I’d seen a slew of my favourite bloggers post recipes from this book during the week of its launch, and I was immediately intrigued. I made these muffins. The impulse was undeniable: Whole Grain Mornings had to be mine.
I have decided to pull a full-on Julie & Julia and cook my way through this amazing book, more or less sequentially from beginning to end. I might blog about some of the recipes, I might not. Mostly, this is a little project that has no timeline, no requirements and no obligations. It is purely me, my kitchen, the taste and feel of the ingredients, trying something new, maybe taking some pictures, and making food just for the hell of it.
It’s what every food blogger needs every so often.
In the meantime, there’s these muffins. I adapted the recipe to make it somewhat healthier, but I’ve made the original version as well and it is incredible. Truly. The flavours meld in a way that somewhat defies explanation: though a well-seasoned baker may imagine what something with pears, cardamom and hazelnuts in it might taste like, the combination of the three and in the proportions given makes a whole new thing. You know, the kind of thing that makes you want to pack an extra one in your lunch, and makes toddlers forget to pick off the hazelnuts for fear they delay her opportunity to get her
grubby little beautiful dimpled hands on the last one.
- 3/4 cup rolled oats
- 1 1/2 cups whole wheat flour
- 3/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 3/4 teaspoon salt
- 2-3 medium-sized pears, peeled and grated
- 2/3 cup brown sugar
- 6 tablespoons butter (I used dairy-free substitute)
- 1 cup almond milk
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1 cup hazelnuts, toasted
- Preheat your oven to 425F. Line a muffin tin with muffin cups.
- Whisk together the oats, flour, baking soda and powder, and spices in a large bowl.
- Pour the sugar into a large bowl. Melt the butter. Add the butter into the sugar and stir until well incorporated. Whisk in the milk, eggs, vanilla and pear.
- Gently fold the flour mixture into the wet ingredients. Stir in half of the hazelnuts.
- Fill the muffin cups with the batter and sprinkle with the remaining hazelnuts. Place the muffins in the oven and immediately decrease the temperature to 375F. Bake until golden brown and firm to the touch; about 25 minutes.