When the muffins first came out of the oven, they are a little bitter. I couldn't decide if it's because of overripe pears or the rum in the batter. Letting them sit for a couple of hours and the bitterness went away. So I guess it's the alcohol. That was weird. I thought all the alcohol should have evaporated in the oven. I guess some of it was still stuck with the steam inside the muffins.
Ingredients
- 1/2 cup raisins
- 1/4 cup dark rum
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup quick cooking oats
- 1 tablespoon + 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1 egg
- 3 tablespoons extra light tasting olive oil
- 1/3 cup Agave nectar
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 2 pears - peeled, cored and finely chopped
- 1 tablespoon raw sugar
Directions
- Preheat the oven to 350 degrees. Grease or line a muffin pan.
- In a large bowl, whisk all purpose flour, whole wheat flour, oats, baking powder, salt, cinnamon and clove together.
- In a separate bowl, whisk the egg, oil, Agave nectar, vanilla extract and milk together. Add rum and raisins.
- Stir the wet ingredients into the dry ingredients until just combined - about 10 stirs. Fold in chopped pears.
- Spoon the batter into the prepared muffin pan. Sprinkle the top with raw sugar. Bake for 22 minutes.
- Let stand for at least 3 hours or overnight before serving.
