I kid you not when I say that the aroma wafting from within the oven while these muffins were baking was glorious. This past weekend, I wanted to experiment with a new muffin recipe. I thought about a whole list of different options but something about the combination of ginger and pear stuck in my head. These muffins are sweet, cinnamon infused, and the perfect Autumn muffin. Pears are a wonderful baking fruit and I should find more ways to bake with them!
Serves: 12 muffins
2 cups unbleached all purpose flour, sifted
1/2 cup packed brown sugar
2 Tablespoons ground cinnamon
3 ripe pears, peeled and diced
2/3 cup dairy free milk
1/4 cup vegetable oil
1 egg replacer, I use EnerG
Preheat the oven to 356°F and spray a muffin tin with non-stick cooking spray.
Combine the flour, brown sugar, and cinnamon together in a large bowl.
Stir in the diced pears.
Whisk together the dairy free milk, vegetable oil, and egg replacer in a separate bowl. Add to the dry ingredients.
Mix all ingredients together (try not to over mix) and pour evenly into the muffin tins.
Sprinkle the tops of each muffin with raw cane sugar and bake for 20 minutes or until a toothpick inserted into the center comes out clean.