Pear Almond Olive Oil Muffins

Today you can catch me over on a dear friend’s blog. Krystina Kalapothakos, the talented pastry chef of Kouzounas Kitchen has been my companion in blogger-mischief and constant suppporter est. 2013! She’s a graduate of Le Cordon Bleu College of Culinary Arts in Sacramento and a professional caterer, specializing in Greek pastries and appetizers. She has created her own line of organic loose teas, spices, hot-cocoa blends, and gourmet infused sugars (available online), and she’s a self-published author. I have an entire page about Back to My Roots, her cohesive cookbook packed full with mouth-watering recipes, kitchen tips and tricks, bits and pieces of the history of olive oil and its benefits, and much, much more!

For the fans of Kouzounas Kitchen, I wanted to write a quick and easy Fall baking recipe, that features seasonal aromas and flavors, but doesn’t utilize the usual pumpkins or apples, even though–don’t get me wrong–I love ALL things pumpkin, and apple. Keeping in mind I have quite the standard to live up to, I thought we could go the pear way, just for the sake of variety. These Pear Almond Olive Oil Muffins are cholesterol-free and contain real Greek yogurt which makes them extra fluffy! Hop on over to Krystina’s blog post and grab the recipe. 

Make sure you catch Krystina on Facebook, Twitter, and Instagram. Find her spice store @ Squareup.com or shoot her a message on her Facebook page for orders, menus, and/or questions.

Don’t forget to check out the brief summary, excerpt, and reviews of Back to My Roots, and get your copy today from Amazon or Barnes & Noble (or find the link to your eBook retailer on the book page).