APPLES & PEARS

THE ORCHARD'S BEST PRODUCE HAS ARRIVED ON THE SCENE, READY FOR ITS FALL BAKING DEBUT.

CRANBERRY-PEAR STREUSEL MUFFINS

HANDS ON 20 minutes BAKE 25 minutes at 375°F

1. Thaw cranberries if frozen; drain. Preheat oven to 375°F. Grease twelve 2- or 3-inch muffin cups or line with paper bake cups.

2. In a medium bowl stir together 13 cups of the flour, the baking powder, and 2 tsp. of the cinnamon. In a large bowl beat the ½ cup butter, granulated sugar, vanilla, and salt with a mixer until light and fluffy. Beat in eggs, one at a time. Stir in the flour mixture alternately with the milk, mixing just until combined. Fold in pear and cranberries. Spoon batter into prepared muffin cups, filling each three-fourths full.

3. For streusel, in a small bowl combine remaining ¼ cup flour, the brown sugar, and remaining ½ tsp. cinnamon. Use a pastry blender to cut cubed butter into flour mixture until the size of small peas. Stir in walnuts. Generously top muffin batter with streusel.

4. Bake until tops are golden brown and a toothpick comes out clean, 30 to 35 minutes for 3-inch muffins or 25 to 30 minutes for 2½-inch muffins. (If necessary to prevent overbrowning, cover loosely with foil the last 5 to 10 minutes of baking.) Cool in muffin cups on a wire rack 5 minutes. Remove from cups; cool on wire rack.

Makes 12 muffins.

PER MUFFIN 336 cal., 16 g fat (8 g sat. fat), 62 mg chol., 288 mg sodium, 46 g carb., 2 g fiber, 28 g sugars, 4 g pro.

APPLE CIDER POKE LOAF

HANDS ON 15 minutes COOK 35 minutes BAKE 1 hour at 350°F