Pear ‘n Cheese Meal-in-a-Muffin

Cuisine Type: 
American
Serves: 
48 muffins

The combination of cheese and fruit in a fresh-baked muffin creates an item that crosses over into several dayparts. Perfect for breakfast with a cup of coffee or glass of milk, the muffin also makes a hearty mid-morning or afternoon snack. Or menu it as an accompaniment to soup or salad at lunch.

Ingredients

7 cups all-purpose flour
3 cups whole wheat flour
2 oz. baking powder
1/3 cup sugar
1 tbsp. salt
1 lb. cheddar cheese, shredded
4 eggs
1 1/2 qt. milk
1 cup vegetable oil
2 lb. 11 oz. canned pears, diced and well drained

Steps

1. Preheat oven to 400°F.

2. In large bowl, combine flours, baking powder, sugar and salt.

3. Add cheese to dry ingredients. With mixer on low speed, mix until cheese is coated and separated.

4. In another bowl, combine eggs, milk and oil. Add to dry ingredients and mix on low speed until just blended (the batter will be lumpy). Fold in pears.

5. With #16 dipper, spoon batter into 48 greased muffin tins, filling 2/3 full. Bake 20 min., until muffins are golden brown.

6. Turn out of pans immediately and cool.

Recipe by Chef Michelle Schmidt, Food and Words Consulting, San Francisco, Calif.

Recipe courtesy of Pacific Northwest Canned Pear Service (PNCPS) 

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources