Buckwheat Ginger and Pear Muffins

With a bucket full of pears in my kitchen, this experiment was a major fluke and the result was pure bliss! I never thought of combining pears and ginger but these muffins ended up being the perfect snack for autumn…

Pears are a great fruit to add to your repertoire this autumn and I’ve had my fare share delivered by my favourite online organic grocer – Farmy.ch. Going through some recipes for inspiration, ginger was the spice of choice when baking with pears so here goes! 

Ingredients (Makes 6 muffins)

• 3 pears – peeled, cored and diced
• 1.5 cups of buckwheat flour
• 1/2 cup of almond meal
• 1 tsp of baking powder
• 1.5 tsp of ground ginger
• 1/2 cup of chopped pecans and 6 whole pecans to top
• 1 tbsp of Stevia
• 2 eggs
• 1 tbsp of vegetable oil (I used sunflower)
• 2 tbsp of organic maple syrup
• 1/4 cup of milk of choice (soy/skimmed/lactose free/almond)

Methods:

1. Preheat oven to 160°C (Mine was fan-forced) and line a muffin tin with muffin cases.
2. In a bowl, add the dry ingredients by first sifting the buckwheat flour in, then adding the almond meal, baking powder, ground ginger, pecans and stevia. 
3. Add the diced pears to bowl and mix. 
4. In a separate bowl, combine the wet ingredients: eggs, oil, maple syrup, and milk and mixing well with a whisk. 
5. Add wet ingredients to the main bowl with the dry ingredients (and pears) and combine well, till you get a good, gooey mixture.
6. Spoon the mixture into the cases – 1-2 tbsp per muffin then add 1 pecan on top of each muffin.
7. Place in the oven and bake for about 20-25 minutes or until a toothpick/skewer comes out clean.
8. Take in the heavenly smell and let muffins cool for about 10-15 minutes. Take out of cases and serve with a good cuppa or store in an airtight container! 

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