This is my happy place.
After weeks of craziness and activity, there is not a single place I’d rather be than standing in my kitchen with a flour-covered, sundress-wearing, bleach blonde two-year-old by my side.
Made even sweeter by the fact that these muffins turned out perfectly. Adrienne ate a bite after each addition (flour…bite…baking powder…bite…muesli…bite…salt…bite…you get it). After all of those miniature bites and some minor spills, I had my doubts.
But at the end of it all, they worked. Really, really well. The perfect texture.
(I’m not sure if I am recommending that you take a bite after each ingredient addition…but if you make these muffins and they DON’T work, maybe that should be your next step. I don’t know. My guess is that they’ll work well either way. Try it and let me know.)
Ahhhh. I’m glad to be back.
upside down pear muesli muffins
- 1 C flour
- 1/4 C brown sugar
- 3 t baking powder
- 1/2 t salt
- 1.5 C muesli
- 3 T coconut oil, melted
- 1 egg
- 1 C milk
- 1 pear, sliced
Preheat oven to 425 degrees.
Stir together flour, sugar, baking powder, and salt.
Stir in the muesli. Then add the oil, egg, and milk. Stir until just combined.
Place ten paper liners in a muffin tin. Place a slice or two of pear in the bottom of each liner. Then fill each with a little less than 1/4 C batter.
Bake for 15 minutes.