My Muffin Tin Life. Pear Raspberry Teacakes.

3 years ago

I like to cook.  Actually, I LOVE to cook, and I adore baking.  But I also like to keep things simple.  No long drawn out recipes for me.   Yes sir, we keep it simple, tasty and from scratch in my kitchen.  

It would probably also be a good idea to admit right here that my culinary interests go in definite cycles.  One week I'm baking everything I can think of, the next week we'll have  six different types of soups to choose from on any given day.  If you could ask my grandson how many types of beef jerky he taste tested for me within a recent two week period (a lot), the answer would probably surprise you.  My adventurous family is used to living this way - they like it.

So when I began working on The Muffin Tin Gourmet it was clear that most of our meals were going to come in the size and shape of muffins, and everybody was okay with that.   Dinners, lunches, breakfasts, everything we ate came out of a muffin tin as long as I worked on that cookbook.  Everything.

What none of us were quite prepared for, however, was the sheer pleasure this experience would bring.  The pure, light hearted fun of creating recipes in muffin tin sizes was absolutely delightful.  My family came through the door each evening sniffing the air for new tantalizing aromas, excited to taste every new meal in the now familiar shape.  Although I wrote the book, it was a real family endeavor.

One of my daughter's favorites from The Muffin Tin Gourmet are the Pear Raspberry Teacakes.  Super easy and quick to whip up, they will make an elegant addition to your breakfast table or party buffet.

1  Cup butter, softened
1/2 Cup granulated sugar, plus
      two tablespoons for topping
5  Large eggs, lightly beaten
1  Teaspoon vanilla extract
2  Cups flour
3  Teaspoons baking powder
1  25 ounce jar of peaches
1/2 Cup frozen raspberries, thawed
1/2 Teaspoon ground cinnamon

1. Coat muffin tins with non-stick spray.
2. Cream butter and sugar together with your
mixer on medium. Slowly add the eggs and vanilla and beat for 2 minutes on high.
3.  In a separate bowl, combine the flour and baking powder.  Mix well.
4.  Slowly combine the dry ingredients with the  wet until well mixed, then beat for an           additional 2 minutes on high speed.   
5.  Fill muffin cups to half way, then press a large piece of pear down into each cake, top
 with a approximately 1 teaspoon of  raspberries.  Mix two tablespoons of sugar
 with the cinnamon and generously dust the top of each cake.
6.  Bake at 350 degrees until a toothpick inserted
into the cakes comes out clean.  Serve warm,  with thick dollops of whipped cream.

Jennifer Ranger

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