Sunday 26 July 2015

Pear, Chocolate, Crystallised Ginger Muffins

This recipe was inspired by Whitewater Marvellous Muffins from Whitewater Cooks by Shelly Adams, I like the whitewater recipe find there are a few to many steps to make the muffin. I want to be able to make a muffin quickly when I get up in the morning before I go to work, I don't want to have to soften butter, I don't have time I like to sleep in.
I also wanted these muffins to be more healthy so I cut down the sugar and replaced some of the white flour for almond meal. Almonds are rich source of calcium, magnesium, vitamin e and b and a rich source of dietary fibre.

Preparation Time: 15 minutes 
Cooking Time: 25-30 minutes approximately  
Makes: 12 muffins

1/2 cup vegetable oil
3/4 cup brown sugar
1 1/2 teaspoon vanilla
3 eggs
3/4 cup buttermilk  (or 1 tablespoon white vinegar and 3/4 milk, mix together let sit for 10 minutes then use in place of buttermilk)
2 1/2 cups flour
1 cup almond meal
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sliced pears
1/2 cup dark chocolate chips
1/4 cup finely chopped crystallised ginger

1. Mix top five ingredients together.
2. Add flour, almond meal, baking powder, baking soda, and salt. Mix gentally until incorporated, careful not to over mix.
3. Carefully stir in sliced pears, chocolate chips and crystallised ginger.
4. Spoon into a muffin tin.
5. Bake for 25-30 minutes or until a tooth pick comes out clean.

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