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Culinary Canvas: Sweet Potato Pear Muffins

November 12, 2014

It’s been a while since my last recipe, so I’m happy to be back for some fall baking after my extended break (during which I welcomed a new addition)! November is one of my favorite months–not only is today my birthday, but I also love Thanksgiving and all the flavors of fall that come with it. Our painting, Mountains, No. 19, really evokes this time of year to me. The rich oranges, reds, and greens burst off the canvas, reminding me of all the wonderful, fresh produce this season has to offer. So for this recipe, I’m combining two fall favorites–sweet potatoes and pears–into one colorful bite. Happy fall!

Marsden Hartley, Mountains, no. 19, 1930, Dallas Museum of Art, The Eugene and Margaret McDermott Art Fund, Inc.

Marsden Hartley, Mountains, no. 19, 1930, Dallas Museum of Art, The Eugene and Margaret McDermott Art Fund, Inc.

Sweet Potato Pear Muffins

Yields about 18 Muffins
Level: Easy

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
⅛ teaspoon nutmeg
1 ½ cups sweet potato puree (from about 1 large sweet potato)
6 ounces vanilla Greek yogurt, room temperature
2 eggs, beaten
4 tablespoons (½ stick) unsalted butter, melted
½ cup firmly packed light brown sugar
1 teaspoon vanilla
¼ teaspoon fresh grated ginger (or ⅛ teaspoon ground ginger)
1 medium pear, peeled and diced small

Preheat oven to 375° F. Line muffin pan with paper liners if desired.

In large mixing bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg. In medium bowl, mix together sweet potato, yogurt, eggs, butter, brown sugar, vanilla and ginger until fully combined and smooth.

Add sweet potato mixture to flour mixture and stir with rubber spatula until flour is mostly incorporated. Gently fold diced pears into batter with a few revolutions, just enough to incorporate remaining flour and distribute pears evenly throughout.

Divide batter into muffin cups, filling each cup ¾ full. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly in pan, then transfer to metal rack to cool completely.


Recipe adapted from A Cozy Kitchen.

Sarah Coffey
Education Coordinator

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