Mushy Pear, Honey & Walnut Muffins

My baking was sporadic this Summer while I was in the MAN SEEKING WOMAN writer's room. I love this show and cannot wait for it to premiere in January. The show is now filming in Toronto and I am home in Brooklyn, baking when I should be writing a new play.

I am not yet back in my Quinciple groove and my produce keeps going bad. I feel less guilty about this now that I use commuter compost, but there were some mushy pears on my counter this week that I could not bring myself to recycle.

Thus, MUSHY PEAR muffins were baked. These are a free style recipe I made by combining Molly Yeh's Apple & Honey Muffins and Half Baked's Pear Ginger Muffins --

They were delicious. I can't decide if Adam is happier when I am working and bringing home the bacon, or at home, frying the bacon. Luckily, right now, we don't have to choose.

MUSHY PEAR, HONEY & WALNUT MUFFINS

2 c all-purpose flour

1 c sugar

3/4 tsp baking soda

3/4 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/4 tsp cloves

pinch cardamom

2 eggs

1/3 c canola oil

1/2 c honey

2 tbsp whiskey

1/4 c espresso

3 past-ripe pears, peeled, de-cored & mashed

1/2 c chopped walnuts

Preheat oven to 350, line a muffin tin with baking cups. (I use large, “if you care” brand - so passive aggressive, but you don't have to grease them and they don’t stick.)

Whisk together the dry ingredients.

In a separate bowl combine eggs, oil, honey & whiskey. Stir in the pear mash.

Whisk the dry ingredients, a little bit at a time, into the wet mixture. Add the espresso. Fold walnuts into batter, then scoop into the muffin tin.

Bake until a toothpick stuck into the center comes out clean. 20-25 minutes.

Let cool and enjoy with a slab of butter.