Spiced Pear Muffins
Things got crazy around here when I purchased a 20lb box of pears.. I’m not really sure what I was thinking, except “pears are delicious”. Now I’m indulging on pears every day. It’s been scrumptiously awesome. I decided to try and make pear muffins. I had never even thought (or heard about) baking pears into a muffin/bread form, so I didn’t really know what to expect.
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Ingredients
- 1 stick (1/2 cup) vegan butter or coconut oil, softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tbsp flaxseed meal + 6 TBSP water, mix and set aside for 5 minutes (or egg replacement of your choice for 2 eggs)
- 1 tsp vanilla extract
- 2 cups all-purpose flour (you can mix half all-purpose and half wheat)
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 1 tbsp fresh grated ginger
- 2 cups unpeeled chopped pears
- 1/2 cup plain unsweetened almond milk
- cinnamon and sugar for sprinkling on top
Instructions
- Preheat oven to 425 degrees F.
- Line two muffin tins with liners or spray muffin tin with nonstick spray.
- In a stand up mixer, mix butter and sugars until well combined. Add flax egg and mix thoroughly. Add vanilla and fresh ginger and mix.
- In a separate bowl, combine flour, spices, salt, and baking powder. Add half of flour mixture to butter mixture until just combined, then add half milk and mix. Repeat with remaining flour and milk. Remember that when making muffins, the key is to not over mix. So don’t leave your mixer on and step away. Run it until your ingredients are just mixed and then stop.
- Add your pears and mix for 10 seconds or gently fold them in with a wooden spoon. Scoop heaping spoonfuls into muffin tins. Sprinkle tops with cinnamon and sugar. Place in oven and immediately turn temperature of oven to 400 degrees. Bake for 15-20 minutes or until a toothpick comes out clean.
- Let muffins cool in pan for 10 minutes then transfer to a wire rack to cool completely. Enjoy!
Servings: 15 muffins