In autumn our farmer's garden presents us with an abundance of aromatic pears and walnuts. I also like to bring dahlias and cabbage leaves into the house during this time. Together on the table they look like the still life of a painter. It fills me with happiness to be outside in the garden, to feel the autumn air and to cut a large bouquet of dahlias. Afterwards I warm my cold hands with a warm cup of tea. I slip out of my rubber boots and enjoy one of these delicious muffins.
For 9 muffin moulds
For the dough:
125 g soft butter
100 g honey
grated rind of 1 untreated lemon
4 egg yolks
1 tbsp lemon juice
100 g wholemeal spelt flour (if possible fresh, finely ground)
100 g freshly ground almonds
2 tsp tartaric baking powder
4 protein
1 pinch salt
For the topping:
2 pears
30 g butter
30 g honey
80 g walnut kernels
Preheat the oven to 180° C circulating air. Mix the butter with the honey and lemon zest until creamy. Gradually add the egg yolks and lemon juice and mix well. Mix the wholemeal spelt flour with the ground almonds and baking powder. Beat the egg whites with the salt until very stiff. Using a spatula, carefully fold one third each of the beaten egg whites and one third each of the flour one after the other into the butter-honey mixture. This makes the dough particularly airy. Fill the dough into muffin moulds and smooth down. For the topping, quarter the pears, cut out the core and peel. Cut the pears into strips on the back and place them in the middle of the dough. For the topping, heat the honey with the butter and turn the walnut kernels in it. Spread the walnuts on the muffins and coat the surface with the honey butter.Bake the muffins on the middle shelf for about 25 minutes until golden brown. At the end of the baking time, use a wooden stick to check that the muffins are fully baked.
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