This prickly pear muffin recipe is delicious and simple!
I love prickly pear! It grows everywhere here so it is easy to get ahold of. It makes an excellent jelly (I also make a cracker/cheese jelly using prickly pear and jalapeno). You can make a prickly pear juice and freeze it to use later. I recently read The Prickly Pear Cookbook (great book, it also went into the collection of prickly pear and a little bit of the history). Most of the recipes used prickly pear juice, which I do not have right now because it is not yet in season. I did have a little more jelly, however, so I tried the Prickly Pear Muffin recipe. It was delicious!
If you do not have prickly pear jelly you could alter this recipe and use a different jelly. I don't think a super sweet jelly would work well. The muffins have a corn muffin taste to them. Unique and delicious.
Ingredients:
- 2 Cups all-purpose Flour
- 1/4 Cup sugar
- 3 Tsp Baking Powder
- 1 1/4 Cup Vegetable Oil
- 1 egg, slightly beaten
- 1 Cup milk
- 1/4 cup prickly pear jelly
Preheat the oven to 400 degrees. Sift flour, sugar, baking powder, and salt together and set aside. Mix oil, egg, and milk and add to dry ingredients. Stir until moistened. Batter will be lumpy. Fill greased muffin tins half full. Place 1 tsp of jelly in the center of each muffin, which jelly not touching edges. Add remaining batter covering jelly, so the tins are two-thirds full. Bake for 20-25 minutes or until golden brown.
I used my reusable muffin holders so I didn't have to grease the pan. If you do not have a set I recommend them. I don't ever have to worry about buying the paper ones anymore and my muffins and cupcakes come out perfect now (they never tear with the paper).
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