Sunday, March 15, 2015

Nutmeg-scented Wholegrain Pear Muffins

Nutmeg-scented Wholegrain Pear Muffins are gluten and dairy free; they are oil-free also if you omit the optional oil. These wholesome muffins are as delicious and tender as they are nutritious. They are one of our favorites for breakfast or tea time. Do add the chia and flax seeds for the added nutrition if you can.

When pears begin to get soft and squishy, don't throw them on the compost heap; save them to make these fabulous muffins! You can use any variety of pears for these; I have used a large brown Bosc , Bartlett or the Anjou variety; all are great. I have not tried it with the crisp Asian pears - they don't stick around, we enjoy them fresh and crisp!

If you'd like a version of muffins using whole wheat flour, here's the recipe.

Nutmeg-scented Pear Muffins
Makes 12 large muffins


2 cups Whole Grain Old fashioned Oats (gluten free)
1/2 cup Almond meal
1 Tbsp Chia Seeds (Optional)
1 Tbsp Flax seeds (optional)
1/3 - 1/2 Cup Organic Sugar
1/2 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp Sea or Kosher Salt
1 tsp ground Cinnamon
1/2 tsp freshly grated Nutmeg
1 Tbsp freshly grated Ginger
1 cup Non-dairy milk (almond, rice, etc)
1 Tbsp Apple Cider Vinegar
1 Tbsp Oil (optional)
1 large or 2 medium Pears, peeled, cored and diced


Preheat the oven to 375 F.

Prepare a muffin pan with 12 cups with oil or oil spray.

Blend all or part of the oats and the seeds, into a coarse flour using a blender or food processor; add baking powder, soda, salt, and dry spices and whirl to mix. Tip this mixture into a large bowl.

 Place the pears, ginger and sugar in a small bowl. Stir well.

Add the pear mixture along with the milk, vinegar, and oil if using to the oats mixture and stir well to combine.

Spoon into the muffin tin.

Bake at 375 for 15 minutes.

Reduce temperature to 350 with the muffins still in the oven and continue baking for 10-15 more minutes or until the muffins are done when tested with a bamboo skewer near the center.

Remove from the oven and let cool for 5 minutes.

Gently tip the muffins so that the bottoms can cool without gathering condensation.

Serve the muffins warm with a little Earth balance (butter substitute) and Cran-Apple Preserves or other jam or jelly if you wish.

When cool, place in a clean container. For longer storage, freeze them. The muffins may be reheated in a regular, microwave, or toaster oven until warm.


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