Muffin Tops

I've been going to the gym. For six weeks.

Real, bonafide, there's-an-hour-of-my-life-I'm-never-gettin-back, oh-good-now-I-can-eat-a-Snickers-bar, kind of exercise.

I've walked and jogged and lifted and rowed and squatted and sweated for SIX WHOLE WEEKS.

And I gained three pounds. GAINED.

My husband, on the other hand, looked at the treadmill the other day, and lost eight pounds.

Tell me... where's the justice, people?

So, I give up. Here's to Pear Butter Muffins. And muffin tops. Spilling out over the tops of my jeans. (Big ol' sigh.)

What you'll need:

1 3/4 cups ap flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 cup pear butter
1 teaspoon vanilla
1 Cup buttermilk

Raw sugar, to sprinkle

Preheat your oven to 325*. Combine your flour, baking powder, baking soda and salt together and set aside. In your mixer (or a large bowl) beat the butter and sugar together until it turns white. Add one egg and incorporate fully. Throw in the pear butter and vanilla and stir until combined. Take a big whiff. Images of being snowed in, and aw-shucks, not being able to make it to the gym, will dance joyously in your head.

Alternate adding flour and buttermilk until just combined. Put a hefty spoonful (3/4 full) of batter into lined muffin pans, sprinkle with raw sugar, and bake for about 20 minutes.

Mmmmmmmmmm.... really, really good. Sooooo much better, than walking on a treadmill. Trust me.