Ingridients: This can make 1 dozen muffins 6 tablespoons (85 grams) butter 1/3 cup (79 ml) milk 2 large eggs 1 teaspoon vanilla extract 3/4 cup (94 grams) all-purpose flour 3/4 cup (90 grams) whole wheat flour 1/2 cup (113 grams) granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 large pear, diced (I used Bartlett, but any pear will do) 1/4 cup (56 grams) miniature chocolate chips
Procedure: In a saucepan, melt the butter over medium heat. Continue cooking until the butter foams up and begins to take on a darker color. Stir occasionally and scrape the solids off the bottom of the pan as they accumulate. The butter can go from dark brown (ideal) to burnt in less than a minute, so watch it closely. When browned, remove the pan from the heat and pour into a separate bowl. This will prevent the butter from continuing to cook and possibly burning. Allow to cool down slightly.
Preheat oven to 350 degrees F (180 degrees C). Line a muffin pan with baking cups.
In a large mixing bowl, whisk together the milk, eggs, vanilla extract, and browned butter until uniform. Gradually fold in the flours, sugar, baking powder, and salt, mixing until combined. Fold in the diced pear and miniature chocolate chips.
Divide batter evenly between 12 muffin cups and bake for 18-22 minutes, or until lightly browned and a toothpick inserted into the center comes out clean. Allow to cool for a few minutes before serving. [pasty affair]