Delicately spiced with nutmeg and with just the right amount of sweetness, Pear Muffins make wonderful treats for breakfast or snack time with a nice mug of chai or other beverage. These muffins are the result of Paji's Ayurvedic diet of non-inflammatory foods. If neither nutmeg nor ginger are available, add a tsp of vanilla to the batter for a variation on the fabulously delicious muffins - they turned out really Yum too!
Pear Muffins With Ginger & Nutmeg
12 large muffins
2 ripe Pears, peel and core
2 cups Whole wheat flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1/2 cup Organic Sugar
1/2 tsp freshly grated Nutmeg
2-3 tsp finely grated/ground fresh Ginger
2 Tbsp Coconut Oil
1 cup Almond/Rice Milk, about
Preheat the oven to 375 degrees F while preparing the batter. Prepare the muffin tin by oiling it - you might like to use a spray for ease of application.
Place the pears in a large bowl and mash them well; a potato masher is very handy for this. The pears do not need to be pulverized; small chunks are fine.
Add sugar and coconut oil and mix well.
Combine the flour, baking soda & powder, salt, and nutmeg in a bowl; stir to mix.
Add the flour mixture to the pears alternating with the milk and mix well; you might not need all of the milk. The amount of milk depends upon the flour - sometimes the flour might require all of the milk.
Spoon the batter into the muffin tin and bake immediately for about 30 minutes.
Remove from the oven and let sit for 5 minutes. Tilt the muffins in the tin so that their bottoms are not touching the bottom of the muffin tin so moisture does not condense and make the bottoms of the muffins soggy. Let cool.
Serve the muffins warm with butter/butter substitute and jams or preserves of your choice if you wish. Enjoy!!
Note: Any leftover muffins should be cooled completely before storing in a covered container for 2 or 3 days. They also freeze well for longer storage.