Here’s another recipe for this week of local ingredients. Agave plants are everywhere in the Southwest and there’s a respectable amount of locally made agave syrup around as well. I used this recipe from the Crepes of Wrath as a guide, but put my own twist on it. Since I’ve come to the Southwest I’ve replaced honey with agave nectar in my diet. I agave plants are plucky and interesting, and they hurt if you accidentally bump into one and catch the needle-like end of the leaves. But the nectar is like a dream. From this recipe I’ve learned that pears are great for mashing.
Agave Pear Muffins
2½ cup all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, cubed
1 cup agave nectar
3 eggs, room temperature
½ teaspoon vanilla extract
1 pear, peeled,cored, and mashed
1. Preheat the oven to 350F.
2. In a medium/small bowl, whisk together the flour, baking soda, and salt.
3. In a large mixing bowl, beat the butter until smooth and creamy.
4. Add in the agave nectar and beat until combined.
5. Add in the eggs, one at a time, until combined and then add in the vanilla and mashed pear.
6. Gradually add in the flour mixture, beating until just moistened.
7. Divide the batter amongst the muffin cups
8. Bake for 15-18 minutes or till golden brown.
9. Allow the muffins to cool for a bit before removing them from the tins.