Pear and Cinnamon Muffins
These delicious muffins are ideal as a weekend breakfast treat, or would make a perfect afternoon snack. Much of the sweetness comes from the pear, which also keeps them wonderfully moist. We love using cinnamon for its natural sweet flavour, and it also positively supports our blood sugar levels. These are high in fibre and taste fantastic.
170g white or wholemeal spelt flour (or gluten free if required)
1 1/2 tsp ground cinnamon
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
30g dark muscovado sugar
30g maple syrup
1 pear, grated
1 cm fresh ginger grated in (don't bother cutting the skin off)
40ml coconut oil (melted)
a large handful raisins
splash of milk (nut, almond, coconut or regular dairy all work - approx 40 ml)
oats to sprinkle at the end
Preheat the oven to 180C.
Line your muffin tin with muffin cases.
Place your dry ingredients into a large bowl and mix together (flour, cinnamon, bicarbonate of soda, baking powder, sugar).
Place all your wet ingredients into another large bowl and mix (egg, grated pear, ginger, coconut oil, maple syrup).
Sift your dry ingredients over your wet ingredients and gently fold the mixture together.
Add your raisins.
If it feels a bit thick add a splash of milk (you can use dairy free alternatives or even just water to help loosen - approx 40ml). Try not to over stir as it will result in a dense muffin.
Spoon into your muffin cases two thirds full and sprinkle with oats. Place in the oven and cook for 15 minutes or until a skewer can be inserted and when removed it comes out clean.