Spiced Pear Muffins - Vegan

Spiced Pear Muffins - Vegan

I'll be the first to admit that baking does present greater challenges than most of the dinners I cook because the chemistry is usually more precise, but in the case of muffins, only a few fundamentals are necessary to understand and you'll get perfect muffins each and every time. It is important to measure out the dry ingredients separately from the moist ingredients and then stir the moist ingredients into the dry ingredients until just combined without over-mixing.

In fact, if you are looking to encourage someone to experience the joys of homemade baked goods in their own kitchen, muffins are a good start. They are also a great way to get kids interested in baking too. Not only is the process relaxing and easy, but the end result is a batch of deliciously moist muffins that fill the kitchen with a tantalizing aroma. These ones are dairy-free, contain only a small amount of coconut sugar — unlike many store-bought and coffee shop versions that resemble a giant cupcake more than a muffin — and make for a quick breakfast on the run or a morning or afternoon snack. The addition of chopped pears adds a subdued sweetness and moisture as well. I assure you the absence of dairy won't be noticed.

  • 2 1/4 cups all-purpose spelt flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 to 2/3 cup coconut sugar
  • 1 tablespoon ground flax seeds
  • 3 tablespoons warm water
  • 3/4 cup almond milk
  • 1/3 cup unsweetened apple sauce
  • 2 medium pears, peeled and diced
  • slivered almonds for sprinkling (optional)
  • Preheat an oven to 375°. Grease 12 muffins cups.
  • In a large bowl, stir the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and sugar to combine.
  • In a small bowl, whisk together the ground flax seeds and water and let sit for 5 minutes.
  • In a medium bowl, whisk together the almond milk, apple sauce and flax mixture until well combined.
  • Make a well in the center of the dry ingredients, pour in the milk mixture and stir until just combined. Gently fold in the pears.
  • Transfer the mixture to the prepared muffin tin and sprinkle with slivered almonds if desired. Bake in the oven for 20 to 25 minutes until golden and a cake tester comes out clean when inserted into the middle of a muffin.
  • Remove from heat and let cool in the pan for 10 minutes. Carefully transfer to a wire rack. Serve warm or cool. Any leftovers will keep well in the refrigerator for up to 5 days.

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