Preheat the oven to 350° F. Line a muffin tin with baking cups. Whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the center. Whisk the eggs, oil and milk, add to the dry and stir just until blended. Stir in the pears and orange zest, plus the berries if using. Divide the batter evenly among the prepared muffin tin, filling each one generously. Bake in the upper third of the oven for about 20 minutes or until the muffin springs back when pressed gently with your finger. Makes 12 muffins Recipe by Mani Niall
Gluten Free Pear Muffins
Prep Time: 20 Minutes
Total Time: 40 Minutes
Yield: 12 Muffins
Ingredients
2 1/4 C. whole spelt flour
2/3 C. sugar
1 tsp. Clabber Girl® Baking Powder
1/2 tsp. Clabber Girl® Baking Soda
1/2 tsp. salt
2 eggs
1/3 C. Crisco® Pure Vegetable Oil
1 C. milk or buttermilk
1 pear, peeled cored and diced
zest of one orange
optional: 1 C. blueberries
Directions
Preheat the oven to 350° F. Line a muffin tin with baking cups. Whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the center. Whisk the eggs, oil and milk, add to the dry and stir just until blended. Stir in the pears and orange zest, plus the berries if using. Divide the batter evenly among the prepared muffin tin, filling each one generously. Bake in the upper third of the oven for about 20 minutes or until the muffin springs back when pressed gently with your finger. Makes 12 muffins Recipe by Mani Niall
