Estes queques de pera são a escolha perfeita para um lanche simples, fofo e delicioso. A doçura natural da pera combina maravilhosamente com a massa leve e a raspa de limão, criando um bolinho húmido e aromático que agrada a toda a família. Fáceis e rápidos de fazer, são ideais para aproveitar aquelas peras mais maduras que tem em casa.

Ingredientes

  • 1 pêra madura
  • 1 c. de chá de fermento
  • 250g de farinha de trigo
  • 200g de açúcar
  • 150ml de natas de culinária
  • 125ml de óleo vegetal
  • 1 c.s. de mel
  • raspa de limão
  • 2 ovos
  • 1 c.s. de aveia

Preparação

  1. Junte os ingredientes secos numa taça e os ingredientes líquidos noutra.
  2. Junte ambos e envolva. Adicione a pêra cortada em cubinhos e coloque a massa em forminhas de silicone ou formas de metal, untadas e polvilhadas com farinha.
  3. Leve a forno pré-aquecido a 180ºC durante 20 minutos.

For a taste of fruity, homemade comfort, here is the recipe, freshly translated for you.

Pear Muffins

These pear muffins, or queques de pera, are a delightful and straightforward bake, perfect for a cosy afternoon treat. The beauty of baking with pears is the subtle, delicate sweetness and wonderfully moist texture they impart to the batter. Unlike bolder fruits, pear offers a gentle, floral flavour that pairs beautifully with the simple, soft crumb of these muffins.

This recipe is wonderfully versatile. The hint of lemon zest brightens the flavour profile, but you could easily introduce warmer notes by adding a pinch of cinnamon or nutmeg to the dry ingredients. For a bit of textural contrast, consider adding a handful of chopped walnuts or pecans to the batter along with the pear. The oats on top add a lovely rustic touch and a slight chewiness.

The method used here, mixing the wet and dry ingredients separately before combining them, is a classic technique for making muffins. It’s important not to overmix the batter once the two are combined; just fold until the ingredients are incorporated. This ensures a light and tender result, preventing the muffins from becoming tough. They are best enjoyed warm from the oven, perhaps with a cup of tea or coffee.

Ingredients

  • 1 ripe pear
  • 1 tsp of baking powder
  • 250g of all-purpose flour
  • 200g of sugar
  • 150ml of cooking cream (or single cream)
  • 125ml of vegetable oil
  • 1 tbsp of honey
  • Zest of one lemon
  • 2 eggs
  • 1 tbsp of oats, for topping

Preparation

  1. In one bowl, combine the dry ingredients (flour, sugar, baking powder). In another bowl, whisk together the wet ingredients (cream, oil, honey, lemon zest, eggs).
  2. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Stir in the pear, cut into small cubes. Spoon the batter into silicone muffin cases or greased and floured metal tins. Sprinkle the tops with oats.
  3. Bake in a preheated oven at 180°C (160°C Fan / Gas Mark 4) for about 20 minutes, or until a skewer inserted into the centre comes out clean.