Another non-diabetic gluten-free versatile base recipe that I usually throw blueberries or raspberries into, along with lemon juice and zest. But I was in the mood to try (not that I eat these... just to try switching up the ingredients) the autumn favors, which I had never done. —Brian Coppola
sour cream (or buttermilk)
apples (Granny Smith)
1:1 cinnamon-sugar mixture
In This Recipe
Dice the apples and pears, adding to a ceramic bowl with lemon juice (about 1/3 c) and sugar (about 3 T). Mix well and cover with plastic wrap; let sit for an hour.
Preheat the oven to 325F and prepare muffin tins with paper liners (makes 12).
Put eggs, sour cream, sugar, and maple syrup and maple extract in a bowl. Electric mixer to smooth.
Add the butter while mixing.
Add the flour, cinnamon, and the baking powder, blend with the mixer.
Fold in a little over ¾ of the apple-pear mixture into the batter (avoid the juice; strain if you want to, but I just used my hands)
Scoop into muffin tin. Top with remaining apple-pear pieces (these I strained and patted dry first). Dust the top with sugar and cinnamon.
Bake for 25-30 minutes until firm to the touch and lightly browned.
Remove muffins to rack immediately to avoid condensation in the tin.