As promised I’m posting the recipe for the Pear Muffins. They were GOING to be cupcakes but I never got around to making the frosting. The poll results from feeding friends and neighbors is definitely more than 2 thumbs up.

Remember, I’m all about flexibility….so….if pears aren’t in season (and you’re making with fresh ingredients) choose apples, crispy persimmons (if u are a flavor savour like me)

If You do choose something requiring no food processor, like applesauce, pear sauce, apricot sauce, etc. Be SURE to READ THE INGREDIENT LABEL and choose the kind that’s got NO ADDED SUGAR (and of course~no artificial sweeteners added).

So you’ve been patient. Let’s get to it.

Dr. Rona’s Fresh Pear Muffin Cake Cupcakes (frosted cupcake to come in another post~promise)

INGREDIENTS and tools needed:

5 fresh ripe pears

1/2 lemon

2 organic bananas

2 organic x-l/jumbo eggs (use 3 eggs if smaller)

2  1/4 – 2 1/2 c almond flour/meal (may substitute unsweetened shredded coconut for up to 1/2 cup of almond meal)

2 T chia seeds (black or white) (ground golden flax may be substituted but i highly recommend the chia)

1 1/2 tsp pure vanilla

1/2 tsp. sea salt

1/2 tsp. cardamom

1/4 tsp cinnamon

1 rounded tsp baking powder

3/4 tsp baking soda

3 T + 1 tsp Olive oil (may be substituted with another oil, or melted butter)

2 T european yogurt, sour cream, buttermilk, or cream (optional)

2T maple syrup, honey, yakon syrup or agave (optional)*if added sweetness is desired or use 3-4 pitted dates (soaked), 1 oz raisins or prunes

tools:

mixing spoon(s) or whisk

food processor if using fresh fruit

muffin pan (i used standard size muffin pan. if minis are used cooking time will decrease~if you prefer a cake pan, also modify cooking times to suit)

muffin tin liners (optional but helpful)

cooking oil spray (to spray pan or liners)

DIRECTIONS: (pre-heat oven to 350)

Cut and core pears

In a food processor, mix cut pears, and 1/2 lemon (rind included) pulse until nearly smooth

add 1 (ONE) peeled ripe banana to the puree and pulse to incorporate. If using dates or raisins add in and pulse into the puree here.

(this mixture yields aprox 2 1/3 – 2 1/2c. pureed fruit )

Transfer the pear and banana puree to a large mixing bowl and add 1 1/2 tsp pure vanilla, spices 1/2 tsp cardamom, 1/4 tsp cinnamon, 1/2 tsp salt and  stir or whisk to blend.

Next, add in 3 T + 1 tsp. olive oil/coconut oil or melted butter, 2 xl/jumbo organic eggs and yogurt (optional). Mix all in to a smooth batter. *if using maple syrup, honey, agave or yakon, add here.

Add the second (peeled & sliced) banana to the batter along with 2 T chia seeds, and 2 1/4 c almond meal/flour and stir until all the flour mixes throughly.

Add baking powder and soda to incorporate.

Do not over mix.

For muffins or cupcakes, line muffin tin with liners and spray lightly with olive oil spray/schpritzer. For cake pan spray, lightly oil or butter pan to avoid sticking.

Transfer batter to 3/4  fill muffin cups

Bake @ 350 for 35-40 minutes or until center of muffin is firm, golden brown and a toothpick removes cleanly from the center.

Due to the nature of fresh fruits and slight variations these muffins if not baked long enough~ have a wet center. An extra 5-10 minutes makes all the difference. Look for the golden brown firm top.

Yields aprox 2 dozen muffins

Do not open oven too early to avoid cakes falling. *note baking times may vary due to size and calibration of your oven*

(frosting recipe will follow sometime soon)

These muffins are a huge hit; and make a wonderful snack or addition to any meal.

E n J o Y

lOvE…

dr rona



Advertisements