• Christina

Pear & Ginger Muffins

Updated: Nov 21, 2019




Now how many times do you have to make a different batch of muffins because you have one that is gluten free or sugar free or you are baking for the kids lunch box and school doesn't allow this and it doesn't allow that. PC gone crazy. That's another blog on its own. With this recipe I have don't a gluten dairy and sugar version and provided the free version. That is gluten, dairy, sugar and egg free. Yes there are still ingredients it it they have just changed a little. The recipe makes 6 of each.


These pear and ginger muffins are great to settle the stomach with its ginger. Ginger is a spice that has been used in recipes for thousands of years. It not only tastes great but has some powerful healing properties also. Ginger helps soothe the digestive tract and helps alleviate nausea, fights the flu and common cold. It is a powerhouse to have in the house at all times. Tastes good too.


The texture of these muffins are light a fluffy and with just the right amount of moisture.

Recipe

Gluten version

½ cup sugar

2 pears grated

1 cup flour

50gm butter

1 egg

1 tsp baking powder

1 tsp ground ginger

1 tsp of freshly grated ginger (about a thumb size)

2 T golden syrup

Directions

Cream butter and sugar together. Add egg and whisk. Add the fresh ginger and fold in. In a separate bowl sift ground ginger, baking powder and flour together and whisk then add to the other ingredients and stir together. Fold in grated pear. Put in 6 medium muffin trays.

Gluten free, Dairy free, Sugar free

¼ cup coconut sugar

2 T coconut nector

1 T coconut flour

¼ cup sorghum flour

¼ cup ground nuts 2 brazil nuts, 2 walnuts, 2 almonds, 2 cashews.

½ cup brown rice flour

1 egg or (50g chickpea brine whisked for 8 mins to form soft peaks)

1 tsp baking powder

1 tsp ground ginger

1 tsp of freshly grated ginger (about a thumb size)

2 pears grated with juice

¼ cup coconut oil

Directions

Melt coconut oil and add to coconut sugar and coconut nectar and whisk. Add the fresh ginger and stir in. Add egg and whisk. If doing egg free add whisked chickpea brine and fold in. In a separate bowl sift ground ginger, baking powder and flour together and whisk to combine. Blend nuts in a food processor or blender and add to flour mixture and whisk to combine. Then add to the other ingredients and fold together. Fold in grated pear. Put in 6 medium muffin trays.


#recipe

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