Author Notes
A delicious pear muffin with the bright flavor of crystallized ginger and freshly grated nutmeg, while it happens to be gluten free and healthy/nourishing. —Sarah Wadsworth
Ingredients
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2 cups
Gluten free flour
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1/2 cup
tapioca flour/starch
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1/2 cup
coconut flour
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1/2 cup
fresh ground flax seeds
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1 tablespoon
baking powder
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1 teaspoon
baking soda
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1/4 cup
neutral oil
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1 cup
plain yogurt or kefir
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2
eggs
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1/2 cup
almond or rice or soy or hemp milk
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1/2 cup
sugar
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2 cups
pears, cut into 1 cm pieces
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1/3 cup
crystallized ginger
Directions
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*Optional icing: 2c powdered sugar, 1/4 tsp fresh ground nutmeg, adding ‘milk’ until pourable consistency. Pour over muffins once cool.
**Make your own gluten free flour mix with 1c. rice flour + 2/3c. tapioca starch flour + 1/3 c. cornstarch
Preheat oven to 350degrees F (180degrees C) and line muffin tins so it is ready to go.
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In a large bowl, whisk together dry ingredients (except sugar). In a medium bowl, whisk vanilla, oil, kefir/yogurt, eggs, sugar, and ‘milk’. Add to dry ingreds and give a good stir. Fold in pears and ginger. Fill muffin pans (should fill all 12). Bake for 25-30 mins. Once cool, top with optional icing.
Makes 12 large, bakery style muffins.
Read more from Seasonal Alchemist: http://www.seasonalalchemist.com/#ixzz1vkMLkGrp
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