I have pints and pints of home canned WTF sauce sitting in my pantry and a growing collection of dregs in the fridge. In an attempt to cut down on the collection of dregs in the fridge (and free up some of my jars), I’ve been scouring the internet looking for ways I can use it.
I came across a recipe for Spiced Apple Sauce Bread, and modified it to suit my needs: I swapped out the oil for pear sauce (you can swap apple sauce for vegetable oil using a 1:1 ratio, pear sauce is like apple sauce, right?), cut back on the sugar to 1/4 cup of light brown, used whole-wheat flour, swapped out the pecans for raisins and then made 12 very full muffins instead of a 9×5 loaf. I mostly used the recipe as a guideline for approximate ratios of wet-to-dry ingredients and even there I fudged things a bit.
I cut into a muffin once they had cooled a little bit (but were still warm) and sampled them plain, with butter, and with homemade pear butter. Flavor-wise they’re good, both on their own, and with a light spread of either butter or homemade pear butter… texture-wise, when they’re fresh and warm, they’re very moist, and a little gummy (not sure how that will change once they cool off further).
Renowned children’s author Debbie Duncan assured me that apple sauce can be used in place of butter. My own experiment has concluded that pear sauce seems to work as an apple-sauce replacement (at least when swapping it for oil), so I might experiment with using it again in another muffin recipe or two.
- 1 3/4 cups homemade asian pear sauce
- 1/2 cup light brown sugar
- 2 eggs
- 3 tablespoons milk
- 1 tablespoon vanilla
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup rasins
- Preheat oven to 350 degrees F (175 degrees C). Line muffin pan with little paper cups.
- In a large bowl, combine the pearsauce, sugar, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in the raisins. Pour batter into prepared muffin pan.
- Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into center of the muffin comes out clean.