Pear, cinnamon, almonds, brown sugar – these are sweet buttery delights yet with no butter or flour. They’re easy wholesome muffins you can whip up quickly for afternoon tea or take as a snack to work or school – the whole recipe takes me only 30 minutes including oven time. This is a soft delicate moist muffin on account of the absence of flour – in fact, it reminds me of a French friand texture. Because they’re not as robust, you really have to make sure they’re cooked well; almond meal has a tendency to remain fudgey and slightly uncooked as it doesn’t rise like flour – this fudge texture would be great if we were making cookies but it’s not what we want with muffins. Cover with aluminum foil towards the end of cooking if you’re worried about them going too dark.
Look at how simple it is!!
(This makes 10 muffins.)
1. MIX YOUR WET INGREDIENTS:
200ml olive oil, 3 eggs, 1 tablespoon vanilla essence, 1 can pears mashed (the pear distributes better this way and makes your muffins more moist)
2. MIX YOUR DRY INGREDIENTS:
1 cup almond meal, 1/2 cup oats, 1 teaspoon baking powder, 1/2 cup dark brown sugar, 1 teaspoon cinnamon
3. GENTLY FOLD DRY MIXTURE INTO WET MIXTURE.
4. SPOON INTO MUFFIN CASES AND COOK IN PRE-HEATED 180-DEGREE OVEN FOR 15 MINUTES OR UNTIL A SKEWER COMES OUT CLEAN.