so i realized i'd have to take action. not really up for traveling to the coffee shop where she found them, heights coffee lounge in brooklyn, i figured the only way to sate my craving was to make them my damn self.
i started with a pretty basic pear muffin recipe from recipesource and then veganized and tweaked the ingredients a little bit, adding the vanilla and cardamom. they came out really good, but fell just short of perfect. i might consider reducing the cardamom next time, but i'm not sure. it spices them up nicely, but overwhelms the pear and vanilla a little bit, i think. i'll probably also reduce the liquid a touch. my pear was pretty juicy and the muffins ended up a little more moist than i would have preferred. they were pretty cakey, but i'd have liked them a little more toward the scone end of the spectrum. regardless, they were kind of awesome and totally scratched the itch that debya started when she brought it to my attention that such a delicacy as vanilla pear muffins could exist.
added bonus: i now have breakfast sorted for the week!
cardamom vanilla pear muffins
2 cups unbleached, all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup soymilk
1/4 cup applesauce
1/4 cup vegan margarine, melted & cooled
1 medium pear, shredded (1 cup)
2 1/2 teaspoons vanilla extract
1/2 teaspoon freshly ground cardamom
preheat oven to 425F.
sift together flour, sugar, baking powder, and salt.
incorporate shredded pear into flour mixture, tossing to combine.
mix together soymilk, applesauce, and margarine. add vanilla.
gently stir liquid ingredients into dry ingredients. don’t overmix!
spray muffin pan with nonstick spray or line with muffin liners. fill cups 2/3-3/4 full. bake at 425F for 20 to 25 minutes, until tops are browned. remove from muffin pan immediately and serve warm.