Pear Muffins
Preparation
15 MIN
Cooking
30 MIN
Output
12

Pear Muffins

Ingredients

  • 1 can 14 oz (398 ml) pears in pear juice (unsweetened)
  • 1 1/4 cups (310 ml) unbleached all-purpose flour
  • 1 cup (250 ml) ground almonds
  • 1/2 cup (125 ml) rolled oats
  • 1 tablespoon (15 ml) baking powder
  • 1/2 teaspoon (2.5 ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) grated nutmeg
  • 1/2 teaspoon (2.5 ml) salt
  • 1/3 cup (75 ml) honey
  • 1/4 cup (60 ml) unsalted butter, melted
  • 2 eggs, lightly beaten

    Garnish

  • 1/4 cup (60 ml) slivered almonds
  • 2 tablespoons (30 ml) honey

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper liners or butter the pan.
  2. Drain the pears and cut into cubes. Keep the juice aside. You should have 180 ml (3/4 cup) of juice, or adjust by ading water.
  3. In a large bowl, combine the dry ingredients. Set aside.
  4. In another bowl, combine the honey and butter with a whisk. Whisk in the eggs, the pear juice, and pears. Pour over the dry ingredients and stir lightly with a fork just until the flour is just moistened.
  5. Spoon the batter into the prepared pans. Sprinkle with the almonds and drizzle with the honey. Bake for about 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Remove from the pans and cool on a wire rack.

Note

Carbohydrate per servings: 29 g