|Celebrate the fruits of fall with a pear muffin!|
2c peeled, cored and diced rip pears (I used 4 small pears)
3/4c corn flour (substitute cornmeal if desired)
3/4c sorghum flour
1/4c tapioca starch
1tsp sea salt
1tbs baking powder
1tsp ground cinnamon
1/4c canola oil
1 ripe banana, peeled and mashed
1/3c buttermilk (use hemp, rice or soy if vegan)
2/3c brown sugar
1tbs vanilla extract
raw sugar, to sprinkle on top
1. Preheat oven to 350F. Line muffin tin with muffin cups (12).
2. In a bowl, whisk together dry ingredients (except sugar). In another bowl, beat together wet ingredients and brown sugar. Add the wet mixture into the dry and beat until well blended (batter will be thick). Stir in the pears evenly.
3. I use an ice cream scooper to drop in batter into the prepared cups (they will be pretty full). Sprinkle with raw sugar and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
4. Remove muffins from pan as soon as possible to keep from getting soggy at the bottom. Continue to cool. Wrap and freeze to store.
|Raw Sugar makes a wonderful crunchy crust on top|