I was thinking what should my first post be about. Decided not to over complicate things and share a quick and easy, yet a little unusual recipe with you.
It’s pear season, so it would be a shame not to use this opportunity to create something unique. Imagine the aromas of sweet juicy pear, crumbly and moist sponge, melt in your mouth chocolate bits and a slight hint of spicy 🌶. Nutty flavour of pumpkin seeds reminds about the golden season that is coming right after August. Colourful falling leaves, warm cinnamon aromas instantly gives you this warm feeling inside. You can serve them hot with a ball of ice cream or hot chocolate sauce. Or you can chill them down, sprinkle with icing sugar and cinnamon and take on a picnic.
Eggs - 2 large
Brown sugar - 80-100 grams
Flour - 100 grams
Pumpkin seeds flour (blended pumpkin seeds) - 50 grams
Baking powder - 2 teaspoons
Butter (room temperature) - 125 grams
Vanilla bean paste - 1 teaspoon
Cinnamon - 1 teaspoon
Chilli flakes - to taste (I used 1/2 teaspoon)
Dark chocolate - 50 grams
Pears - 2 medium
Pre heat the oven to 180 degrees. Chop the chocolate into little pieces. Mix all the ingredients (don’t over mix it, otherwise the muffin won’t be so crumbly). Place muffin cases in a muffin tray and fill them to 3/4 of the case.
Cut each pear in quarters. Take out the seeds and stick 1 quarter in each muffin. Bake for 20-25 minutes. You can check with a toothpick when they are ready.