Pears are just as versatile in muffins as apples. Now is a good time to find some organic pears at your local grocery store. This recipe smells like Thanksgiving!
Makes 12 muffins
1 cup all-purpose flour
1 cup quinoa flour
1/2 cup brown sugar plus more for topping
1/4 cup evaporated sugar cane juice
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
1/4 cup olive oil
1 teaspoon vanilla
1 cup whole milk
1 cup pears, cut into 1/4″ slices, plus more for topping
zest of 1 organic lemon
2″ section of fresh ginger, diced
Preheat the oven to 400 degrees. Line a muffin tin with paper liners and set aside. Combine the flours, baking powder, spices and salt in a large bowl. In another smaller bowl, break and lightly beat the eggs, then stir in the sugars, oil and milk. Pour into the dry ingredients, stirring just until combined. Then fold in the ginger, zest and pear slices.
Spoon the batter into the tins. Top each muffin with a pear slice and a teaspoon of brown sugar. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.