Pear Muffins

There were two lessons learned from my recent foray into making pear muffins using pear puree. The first was that the excess batter could be thinned with a little soymilk, and made into pear pancakes. I'm definitely doing that one again sometime.

However, I should also write a hundred lines on the blackboard of my memory:

I must not add the rest of the packet of baking powder simply because there's only a teaspoon left.
I must not add the rest of the packet of baking powder simply because there's only a teaspoon left.

These muffins looked like the best thing I'd ever baked... until I took them out of the oven. By the time they cooled, they were little sunken souffles, with a dense texture. However, they still tasted amazing, so I put a spoonful of vanilla soy yoghurt onto the hollows created by the sinking, and enjoyed them as rather tall pear tarts. ;)