After I realized that I nonetheless had poached quince within the fridge and that it wanted for use, I went to varied cookbooks after which to the index for this weblog. It is simple to entry the Index…simply click on on the picture of the desk set with a rust tablecloth. It is on the proper within the internet view of the weblog.
Within the part with the oldest recipes I discovered Playful Banana Muffins and, after studying the recipe, I made a decision that this recipe, which had already had an enormous makeover, would get one other makeover…this time with quince!
This can be a pretty muffin. It is moist from the fruit, laced with chopped pecans and small items of quince, aromatic with the quince and orange zest and vanilla, and it has a pleasant crumb. I am so glad that I made this recipe. It makes a full 12 muffins, plus a small loaf pan’s price of deliciousness. One among these muffins and a cup of tea go rather well collectively.
No quince? You possibly can substitute ripe pear and it’ll work simply superb. Peel and core the pear, ensuring to additionally take away the stem components. Cube the fruit and be sure you have 2 cups price. Pears vary in dimension a lot that you’ll in all probability want about 6. The identical is true for the quince…about 5-6 will work. I boiled mine for about 10 minutes to melt the pores and skin, peeled and cored them, then poached at a simmer in water which additionally had 1/2 cup sugar, 1 cinnamon stick and two complete cloves. Remember to drain after which chill the poached quince.
I do hope you make these muffins with both quince or pears for a celebration of fall bounty!
Quince Pecan Muffins
Based mostly very loosely on Raisin Bran muffins within the King Arthur Flour Bakers Companion
2 cups poached quince, diced small (about 1/2-inch)
1 cup buttermilk at room temperature
1/2 cup vegetable oil
2 giant eggs, at room temperature
3/4 cup brown sugar
2 tablespoons molasses
1/2 teaspoon vanilla
1/4 teaspoon freshly grated orange zest
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1/2 cup rolled oats
1/2 cup roughly chopped pecans
Preheat the oven to 425 levels F. Put together a 12-cup muffin tin and a mini-loaf pan by spraying with baking spray or by greasing and flouring them. Put aside.
Examine the quince for liquid. If mandatory, dry with paper towels. Put aside.
In a big mixing owl, whisk collectively the buttermilk, oil, eggs, brown sugar, molasses, vanilla and orange zest. Add the quince and pecans and stir to mix.
In one other bowl, combine collectively the flour, salt, baking powder, baking soda, and oats.
Rapidly, with as few strokes as potential, us a big spoon, picket spoon, or giant versatile spatula to combine the dry components into the moist components, simply till mixed.
Fill ready muffin cups with the combination, filling every cup virtually to the highest. Pour the remainder of the batter into the ready mini-loaf pan, utilizing a spatula to wash the bowl of batter.
Bake in preheated oven for 14-18 minutes for the muffins, or till they spring again when pressed flippantly within the center, and for about 25 minutes for the mini-loaf pan quince bread, till a cake tester inserted within the heart comes out clear.
Take away when prepared from the oven. Cool on a wire rack 5 minutes, then end up of the pans and let cool till able to serve, or serve without delay. If desired, serve with butter, cream cheese, or apricot jam.
