he egg yolk, oil, pear puree and pear juice.
Mix in
/4 cup of the pear liquid in food processor bowl
s just moistened; fold in pear and walnuts. Fill prepared muffin
ixture until well blended. Fold pear into the batter.
Fill
Preheat oven to 350
Mix together all dry ingredients and set aside.
Combine pumpkin, eggs, oil, and applesauce in a mixer bowl and beat just until blended. Do not overbeat.
Add pumpkin/applesauce mixture to dry ingredients and mix until moistened. Do not overmix.
Fold in cranberries, apple and pear chunks and pecans.
Pour into prepared muffin tins or papers.
Bake at 350 for 30-40 minutes (check at 30).
side.
To make the muffins, stir together the flour, sugar
mall bowl; set aside.
Muffins--in a bowl, stir together
Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups.
Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.
Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear.
Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes.
Mix the first 4 ingredients in a large bowl. Make a well in the centre, and set aside.
Mix the arrowroot powder and warm water in a medium bowl. When well combined, add the oil and rice milk.
Mix the pear pieces into the dry ingredients. Add peach chunks and liquid ingredients, and using the largest spoon you can find, stir until just combined and there is no longer any dry flour to be seen.
Spoon into prepared muffin pan.
Bake at 375F for 28 minutes. Enjoy warm.
br>Once baked through; take muffins out and let them cool
br>To make the caramelized pear, combine the butter and sugar
teaspoons allspice.
Cashew muffins: 2 cups unsalted coarsely
ntil just combined. Fold in pear and walnuts. Fill recesses 1
5 minutes.
Yield: 10 muffins.
Note: As stated above
ix into dry ingredients. Add pear and brown sugar and mix
o 350\u00b0F Line 8 muffins cups with paper or silicone
rovide the sweetness to these muffins. Using frozen bananas (defrosted before
Cook the diced apple and pear over medium heat with a little coconut oil or butter until tender, set aside.
Combine the dry ingredients in a bowl and mix with a fork.
Add the milk, beaten egg, and applesauce, and then stir to combine.
Add in 1/2- 3/4 cup of the diced apple/pear mix into the batter.
Bake in a muffin tin or in a cornbread pan at 350F for 20 minutes. The fruit will sink to the bottom of the muffins, so make sure to only use 1/2 cup of batter or muffin liners in the cupcake tin.
eel and core the fresh pear, and chop into similar pieces
Stir into flour mixture with pear and nuts just until moistened