Muffin Mondays - Pear and Almond Muffins
Fruit and nuts in a muffin is a winning combination. As you may have noticed, many of my muffins are made with different fruits and nuts. That is because hubby likes these.
I don't use pear enough. While, I keep apples in the house, at all times, I only have pears when I plan to use them. This week, I was careful to pick up some, so I could make muffins with them.
Pear and Almond Muffins
Ingredients :
1/2 cup ground almonds (I process and store them for future use.)
1 1/3 cup gluten-free brown rice flour mixture (You can use ready made King Arthur's gluten free flour or all purpose flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1 cup buttermilk
1 egg
2 pears, peeled and diced
Method:
Preheat oven to 400°. Grease 12 - 15 muffin cups, depending on size of cups.
Combine flour, baking soda, baking powder and salt in a medium bowl. Mix together.
Stir in ground almonds.
Combine brown sugar, oil, vanilla, buttermilk and egg in a small bowl.
Add to the flour mixture, stirring just until moist. Fold in pear.
Spoon batter into muffin cups.
Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
Remove from pans immediately. Place on a wire rack.
Eat and enjoy.
Linked to Gallery of Favorites Allergy Free Wednesdays Cast Party Wednesday
I don't use pear enough. While, I keep apples in the house, at all times, I only have pears when I plan to use them. This week, I was careful to pick up some, so I could make muffins with them.
Pear and Almond Muffins
Ingredients :
1/2 cup ground almonds (I process and store them for future use.)
1 1/3 cup gluten-free brown rice flour mixture (You can use ready made King Arthur's gluten free flour or all purpose flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1 cup buttermilk
1 egg
2 pears, peeled and diced
Method:
Preheat oven to 400°. Grease 12 - 15 muffin cups, depending on size of cups.
Combine flour, baking soda, baking powder and salt in a medium bowl. Mix together.
Stir in ground almonds.
Combine brown sugar, oil, vanilla, buttermilk and egg in a small bowl.
Add to the flour mixture, stirring just until moist. Fold in pear.
Spoon batter into muffin cups.
Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
Remove from pans immediately. Place on a wire rack.
Eat and enjoy.
Linked to Gallery of Favorites Allergy Free Wednesdays Cast Party Wednesday
I love pears in baked goods, and I was just thinking about using pears a couple of days ago! Muffins sounds great!
ReplyDeleteI don't use pear enough either.
ReplyDeleteGreat combo in your muffins! (Think something's missing in ingredient list....1 1/3 cups gluten free what? Assume flour.)
ReplyDeleteI've been seeing a lot of pear and almond combos lately. These look great!
ReplyDeleteI agree...I love the combo of fruit and muffins. Thank you for sharing...my stomach is grumbling and my mind is inspired. I hope you are having a blessed start to your week, my friend! http://anecdotesandapples.com
ReplyDeleteDelicious pairing indeed! YUM!
ReplyDeleteThese are really lovely!
ReplyDeleteWonderful combination - pears and almonds
Yes, which flour did you use? Missing in your recipe! I love the use of pear, so creative! Thanks for sharing on AFW this week!
ReplyDeleteEven though we can eat gluten, I love using ground almonds in baking because they give such a lovely flavour. They are perfect with pears as well. Your muffins sound scrumptious, Chaya. Thank you for sharing them.
ReplyDelete