Spiced Pear Muffins
Makes 12 muffins
400 degrees F, bake 20-25 min
1/2 scant cup (4 oz) packed brown
sugar
1/4 scant cup (2oz) white sugar
1/2 cup (4 oz) coconut oil, softened
2 eggs
1 teaspoon vanilla extract
1 cup (5 oz) gf flour
1/4 scant cup (2oz) white sugar
1/2 cup (4 oz) coconut oil, softened
2 eggs
1 teaspoon vanilla extract
1 cup (5 oz) gf flour
1 cup (5 oz) all purpose flour or gf flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup (4 oz) coconut, almond, or rice milk
2 to 2 1/2 cups pears, unpeeled and diced small (2 medium-sized pears, about 11 oz whole) Cinnamon-and-sugar for sprinkling on top
Optional: 1/4 cup chopped candied ginger, 1/2 cup chopped nuts, 1/2 cup mini chocolate chips
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup (4 oz) coconut, almond, or rice milk
2 to 2 1/2 cups pears, unpeeled and diced small (2 medium-sized pears, about 11 oz whole) Cinnamon-and-sugar for sprinkling on top
Optional: 1/4 cup chopped candied ginger, 1/2 cup chopped nuts, 1/2 cup mini chocolate chips
Heat your oven to 425°F.
Place muffin cups
in all the wells.
Mix all dry ingredients together, then add in all wet ingredients but pears. After batter is well mixed, add in pears and optional ingredients.
Divide the batter between the
muffin cups. The batter will fill the cups and mound slightly on top. Sprinkle
the tops with cinnamon and sugar.
Place the muffin tin in the
oven and immediately turn down the heat to 400°F. Bake for 20-25 minutes,
rotating the pan once in the middle of baking. The muffins are done with the
tops looked cracked and toasted, and when a toothpick inserted in the middle of
one of the muffins comes out clean.