Pear + Dark Choc Muffins
The pear puree makes the cake so moist!
INGREDIENTS
½ cup (125 ml) coconut milk
¾ tsp lemon juice or apple cider vinegar
3 free range eggs
1/3 cup olive oil
1 tsp vanilla extract
1 1/2 cups cooked pureed pear (or apple, or a mixture of both) (see NOTE)
100g roughly chopped dark chocolate
1/3 cup sugar (raw, brown, coconut or rapadura)
1/3 cup almond meal
1/3 cup buckwheat flour
1/3 cup brown rice flour
1 tsp baking powder
½ tsp bicarb soda
¼ tsp pink salt
1 tsp cinnamon
1. Preheat the oven to 180 and line a muffin tin with paper cases.
2. Combine coconut milk and lemon juice or vinegar in a bowl and set aside for five minutes. Add eggs, oil, vanilla and pear puree and whisk til smooth.
3. Tip chocolate, sugar and almond meal into a large bowl. Stir in flours, baking powder, bicarb and salt.
4. Pour in the egg mixture and stir until just combined.
5. Pour into muffin tray and bake for 15 minutes or until golden.
NOTE: to make pear puree, cut 4-5 decent sized pears into cubes (removing the core) and place in a medium sized saucepan with 2 Tbsp water. Simmer over a low heat until the pear is tender. Drain any liquid. Remove from the heat and puree in a blender until smooth. Then measure out your 1.5 cups for the recipe. Any leftover is delicious with yoghurt as a after dinner snack!
OTHER OPTION: this make a delicious cake! Just preheat the oven to 190, pour batter into a lined, square brownie tin and bake for 55-60 mins.