Pear-hazelnut oat muffins from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 151) by Megan Gordon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lesliec on January 02, 2023

    These muffins are good, but I didn't find them to be worthy of a second go around without some modifications. Personally the spices were too subtle for me, perhaps my cardamom was too old - I would try again and make sure to use a bit more and ensure both the cardamom and nutmeg were freshly ground. I agree with the other reviewer that said the pear flavor was subtle - for that reason I would probably grate half and do half in pieces as well.

  • TrishaCP on February 10, 2019

    I absolutely adored the flavor of these muffins. I halved the nutmeg so the cardamom could be the star, and used regular whole wheat flour instead of pastry flour. I used eggs and had the same problem as Rutabaga- sunken muffin tops. I think there could be a leavening issue here- I may try Sprouted Kitchen’s version to see if I get a better result. (She uses 1/4 tsp of baking soda rather than 3/4 tsp.) My yield was 14 muffins.

  • Frogcake on December 05, 2017

    Interesting flavours and textures in these muffins. We loved the spice combination. I also added about two tablespoons of flax seeds and one tablespoon of chia. I didn’t have any natural sugar but the equivalent of brown sugar worked fine. Will be making these again!

  • Rutabaga on November 17, 2015

    I was in the process of making these again, when I realized I had no eggs at home! As a substitute, I used one tablespoon on chia seeds mixed into three tablespoons of water for each egg. The taste and texture of the muffins was still great, but I wonder if this is why the muffin tops sank not long after being removed from the oven. Also, I was pleased to find that my son still loved eating these - most muffins he won't touch.

  • swegener on March 03, 2015

    I've made these twice--adding chocolate chunks, as per the Smitten Kitchen variation. They are my absolute favorite muffin ever.

  • Rutabaga on February 27, 2015

    The whole family liked the flavor of these muffins; the cardamom and fresh nutmeg are a good combination with hazelnut and pear. The pear flavor is fairly subtle since it is grated and melts into the muffin batter. My pears were perhaps a little too ripe. They were very juicy, so I added almost an extra quarter cup of flour. In total, the recipe made 15 muffins for me.

  • Summerlandsky on May 06, 2014

    These are interesting muffins. The flavor combination and texture are probably not for everyone, but I like them. I've made this recipe twice. The first time they were almost too light and airy and the tops just spread out flat. The second time I used regular whole wheat flour instead of pastry flour, and I just peeled and chopped the pears instead of shredding them. This made the muffins more substantial and I liked the cooked fruit chunks better. I also recommend halving the fresh ground cardamom, a little goes a long ways.

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