experiments

I've been busy as of late.  Busy putting belongings into boxes.  Busy posting Craigslist ads for someone new to sleep in my old room and shower in my old tub.  I've been busy filling storage and change of address forms.  Yes, I've moved.  Again.

I'm a city girl for real now, residing in the 98101.  My sweetheart and I shackin' up.  Living in sin and loving the reality of the saying, our place, the way it tumbles off our lips and into the envious ears of others, jealous of our constant laughter.  It's an amazing feeling.

What with all the goings on and the tiring nature of my job, I haven't been in the kitchen a lot lately.  But I did take some time last week to try out a new muffin recipe.  I was attempting to come up with a low-sugar, gluten-free pear and pistachio muffin.  Sounds delicious, I know.

What came of my experiment was a bit more like a biscuit than a muffin, and the pear flavor and sweetness, unfortunately, didn't shine through the way I wanted.  These biffins (biscuit/muffins) weren't a disaster, though, just a lesson in perspective.  Changing it, anyway.  We decided that these would be perfect cut in half with some berry jam spread on.  They'd also be just as tasty with a savory theme.  Perhaps a sausage patty, an egg, and some cheese between the halves.

We're happy either way.

Gluten-Free Pear & Pistachio Biffins

makes 1 dozen

5 large, ripe pears (Bartlett, D'Anjou, or Bosc)

2 C. sorghum flour

1/4 tsp. baking soda

1/2 tsp. xanthan gum

1 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. cinnamon

1 large egg

2 T. olive oil

3/4 C. unsalted pistachio nutmeats, chopped

• Begin by peeling, coring, and roughly chopping the pears.  Place in a medium saucepan with about 1/4 C. of water.  Bring this to a boil on high heat, then reduce to medium-low, and simmer, partially covered, stirring occasionally.  Continue simmering until the pears are very soft, about 15 minutes.  Mash and stir the pears until you get a chunky pearsauce.  Set this aside to cool.

• Turn your oven on to 350

• While the pearsauce is cooling and oven heating, begin making the batter.  In a large mixing bowl, sift together the flour, baking soda, xanthan gum, baking powder, salt, and cinnamon.

• In a separate bowl, whisk together the egg and oill.  Add 1 1/5 C. of the fruit sauce and whisk to combine.

• Add the wet ingredients to the dry, but don't overmix.  Fold in the nuts.

• Spoon the batter into greased muffin cups.  They should be about 3/4 full.

• Bake 20 - 25 minutes or until the tops are golden brown.  Cool and eat smothered in butter and jam, or cut in half and fill with sausage, egg and cheese.