Peppery Pear-Pecan Sour Cream Muffins

Yes, Peppery!
Pepper and pears (and apples) go together nicely!

I bought a big bag of ripe pears. The only yellow ones there - and they were perfect - right then. It's two days later, and I see why buying the green ones might have been smarter. I really love pears, so tonight I'll have some with cottage cheese, cinnamon, pepper and grated parmesan cheese. Mmmm!

But for now, I need to use a few of these.

Pears, pecans and sour cream sounded like a good idea -and- in muffins it would be delicious! This is a variation of a recipe I've used before, but the main ingredients always vary.

In a big bowl, whisk the following together:

3c unbleached all purpose flour

3T ground chia and flax seed

1T pumplin pie spice

1t baking powder

1t baking soda

1t Himalayan pink salt

1t finely ground black pepper

In another bowl, combine the following:

3 lg. pasture raised eggs

1T Mexican vanilla

1/2c coconut sugar

1c brown sugar

2/3c sour cream

2/3c melted coconut oil

2c finely chopped unpeeled pears

Preheat your oven to 350°F. When thoroughly mixed, with a big wooden spoon, add half at a time to the flour mixture. Stir to combine then use a big serving spoon to fill lined muffin cups. I sprinkled them with a mix of turbinado sugar, coconut sugar, and pumpkin pie spice.

These baked for 15 minutes, sharing the oven with a tiny coffee cake made from the extra batter. Total 24 muffins + the little coffee cake, or 30 muffins. The coffee cake needed to bake an additional 8 minutes. 

Mmmm, the house smells good! . . Lin