I’ve never been the best baker. I like to think that it’s because of my lack of skill when it comes to all things science. I got a D in chemistry in high school. Sometimes I wonder, if they’d told me how much I would care about science when I grew up, or if someone had shown me science in action, in the form of different baked goods, if it would have clicked. Maybe not, but I wonder.

So I’m slowly learning about baking. I’m a kinesthetic learner – I learn by doing, so it’s taking some trial and error to figure things out. What comes the most naturally to me when cooking is figuring things out as I go; recipes used for inspiration more than direction. That doesn’t really work with baking. But, I guess I’m learning, because these muffins did.

It helps that I know what the batter should look and feel like. The more I bake the more I know about doughs and batters and the like.

The stars of this recipe are Asian pears and figs, but any seasonal fruit will do: apples, berries, cherries, persimmons… Use what you love and what you have on hand.

There are also carrots, but you could use parsnips or summer squash in their place.

I used whole wheat flour and butter. But, of course, adapt it to suit your family’s needs. You could try a gluten-free flour blend if you’d like, or to make it vegan, use cold coconut oil and substitute flax seeds and water for the egg.

I love Burroughs Family Farms’ eggs, so that’s what I used today. The yolks are always the most brilliant golden yellow. I just can’t get enough!

I’m pretty picky about what I eat when it comes to sugar. I’m ok with the occasional treat, but in general, I avoid refined white sugar like the plague. Instead I like to use honey and maple syrup. Combine that with the oats, whole wheat flour, vegetable, and fruit that these muffins contain, and I feel great about them for breakfast, lunch, or a satisfying snack.

I was totally going to add chocolate chips. I even had them out on the counter. Then I forgot. Add ’em if you’d like. You could also add nuts. I’m not crazy about them in baked goods. But, to bump up the protein, or just because you like them, you could add some almonds or walnuts either to the batter, or gently press them into the top before baking.

I enjoyed these with some homemade butter. They’d been cooling for a little while when I finally got a taste, but were still warm enough to melt the butter just slightly. But even without butter (which is how I ate my second one), they’re absolutely delicious.

Happy Eating!

apples Baked Goods Baking Berries Bread Breakfast brunch Carrots Cherries Dairy-Free dessert Eggs figs gluten-free Grains Kid-Friendly lunch nuts Oats Parsnips pears Persimmons quick and easy Recipes Seasonal Eating Snack Summer Squash Vegan vegetables vegetarian