Pear + Dark Choc Muffins
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 cup cooked pureed pear or apple, or a mixture of both (see NOTE)
½ cup roughly chopped dark chocolate
1/3 cup raw sugar
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. 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 3-4 pears into cubes (removing the core) and place in a medium sized saucepan with ½ tsp cinnamon and ¼ cup of water. Simmer over a low heat until the pear is tender. Drain any liquid. Remove from the heat and puree in a bullet or blender until smooth.