I’m fussy about muffins. I have 2 muffin recipes I used pretty exclusively and they are both from Calgary-based chef Julie Van Rosendaal who is simply fantastic. One recipe uses oats and yogurt, so I use it when I have oats and yogurt. The other uses whatever oil and whatever milk. Both recipes will accommodate berries, pears, stone fruit, frozen, fresh, nuts, seeds, chocolate chips, basically whatever you have kicking around. Both recipes produce the kind of muffins I like: good for breakfast with a tender crumb that you can slap some butter on it.

Today I used my vegbox pears for the fruit and a good sprinkle of pumpkin spice mix. It is super delicious. Here is the recipe.

https://www.dinnerwithjulie.com/2013/01/20/raspberry-yogurt-muffins/