*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.
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.
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