Miss Fats has been lazily loaving around her winter workshop baking. Friday mornings were once a scheduled place for baking experimentation in sweet breakfast delights. However the cold and apathy has resulted in a continuous slew of breakfast loaves week after week for her regular Friday meetings. While Miss Fats is relatively sure folks are satisfied with a blackberry lemon pairing, or carrot cake crumble, there’s something a bit lifeless about the loaf object that doesn’t make for baking blog fodder. So she apologizes to all of you who came here to today to hear about the variations of spice cake that have come out of Miss Fats kitchen (she knows you’re all incredibly disappointed).
In an effort to liven her baking efforts (and frankly, get her blogging again), Miss Fats finally tried out Food52’s Pear Ginger Walnut Muffins by Ms T. These little guys have been mocking Miss Fats from her Pinterest for months now. Every week she goes to browse the bounty of breakfast snacks collected on her board, and each week assumes she’ll give this muffin a try. But she’s been damn lazy; and the idea of portioning out twelve whole muffins on a Friday morning just seems like too much (see what this damn vortex does to people? Can’t even scoop muffins anymore #notarealproblem). But February brought a little break in the weather (high 30s have never felt so good), so she rode that heat wave right to muffin town: time for something shiny and new.
In order to cut down on morning baking, Miss Fats went ahead and made the pear ginger sauce the night ahead. Ms. T’s instructions were relatively easy to follow, however she found that she needed to cook the sauce for quite a bit longer than the specified 15-20 minutes. Maybe Miss Fats was dealing with some juicy pears, but hers sat stewing for a good 30-40 minutes. This was fine, because she just let them hang out while she went about her business. The sauce simply sat overnight waiting to be muffined the next morning.
As per usual, Miss Fats refused to use more than one bowl for these baked goods. She simply began with step three, using a whisk instead of an electric mixer. The dry were added to the wet and produced a thick thick batter of gingery goodness. Obviously, after a bit of tasting, she upped the salt by about half a tsp. Now Miss Fats isn’t rolling in walnut-money so she ended up leaving out the nut action. The muffins baked up in almost exactly 20 minutes, which combined with the ten minute cook time (thanks to sauce prep) made for the ideal morning baking project.
The real beauty of these muffins is their outsides match their insides: mainly they’re both aesthetically pleasing and truly tasty. Their plump, slightly crisp muffin tops provide the perfect shell for the tender, moist crumb inside. The sauce only partially broke down the fruit, leaving tender chunks of spiced pear throughout the muffin. The ginger flavor is subtle and frankly the pear flavor is nonexistent. However these muffins are more about the gentle flavor and homey texture of a fresh, moist breakfast treat. While Miss Fats is usually a fan of bolder flavors, she recognizes that not everyone wants kick in the face first thing in the morning. These ginger pear muffins are the perfect hit of spice and sweet to sit along side a big cup of coffee on a cold morning. She will definitely be making these again.
Now the real question is how can Miss Fats mix this thing up? She wonders if there are variations on this sauce-muffin action that can exploited for future breakfast baking projects. She supposes that any hearty fruit that lends itself to a fruit butter or mash would be appropriate. That means apples, peaches, and rhubarb had better watch their backs. Miss Fats is coming for you.