Pear, saffron and browned butter muffins from Olive Magazine, November 2012 (page 30) by Lulu Grimes

  • saffron
  • buttermilk
  • pears
  • self-rising flour
  • butter
  • golden caster sugar
  • EYB Comments

    Can substitute milk for buttermilk.

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute milk for buttermilk.

  • Agaillard on March 17, 2019

    Just tried again with better ingredients : my pears were juicy, I used good rapeseed oil, just the only saffron I had was the same one... I still didn't like them. And this is odd, because my sister, whom I gave the recipe too. also made them and she says it was the best muffins she ever had. So, jury still out. I might try it out again with her and see what the rest of the family thinks :)

  • Agaillard on May 27, 2017

    I found the recipe very strange... I made a few adjustments, replacing the buttermilk by 100g of milk + 50g crème fraiche (full fat) + lemon juice, adding a pear as I needed to use it up, and inadvertently mixing up dry and wet ingredients directly instead of separating them. I also used an old olive oil which had lost its flavours (to use it up).This recipe is beautiful with the brown butter mixing with the oil and the saffron. The muffins also come off really beautiful. The flavours are a bit strange. I think this might be due to my saffron, bought in Iran, that has an odd flavour I think, or to the pears that were not flavourful enough, or to the olive oil. I will definitely try again with better ingredients.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.