Pear Muffins

Have you noticed how friendly muffins are? They don’t backstab you in the playground and these ones won’t aggravate your eczema (if you have it). Pears are in season from February to June but tinned ones are always loitering in the back of the cupboard. Also ideal for people with eczema, psoriasis and salicylate sensitivity.

1 ½ cups Orgran gluten-free self raising flour
½ teaspoon bicarb soda
optional: 2 ½ tablespoons carob powder, sifted
1 free-range egg
1/3 cup golden syrup
2 teaspoons real vanilla essence
1 large ripe banana, chopped
2 tablespoons organic malt-free soy milk
¼ cup rice bran oil (available at Coles etc.)
2 large firm ripe pears (400g) peeled and finely diced (use lots of pear!)

Method: Preheat oven to 180°C (350°F). Place party cup cake paper cups into 1 x 12 cup muffin tray (or alternatively grease a muffin tray).

In a large mixing bowl, mix the flour and bicarb soda together (and carob powder).

In a small food processor, blend the egg, vanilla, golden syrup, malt free soy milk and banana and process until smooth. Then, while the motor is running, slowly drizzle in the oil and blend well until smooth and creamy.

To the dry ingredients, add the pears, then add the wet ingredients and briefly stir with a wooden spoon until just mixed (do not over-mix). Fill each muffin cup with the mixture (be generous). Bake for 15-20 minutes or until cooked through. Test with a toothpick. Cool on a wire rack.

VARIATIONS
Choc muffins: make the muffins look chocolaty by adding carob powder (see optional option above).

Party treats: make these healthy muffins into birthday party treats by adding 2 tablespoons of caster sugar to the mix.

Flour: if you are not gluten intolerant you can use wholemeal self raising flour or organic unbleached self raising flour.

MUFFIN TIPS
Cool: muffins can be stored in the freezer for three months (as if they’ll last that long!). You can pop one straight into a lunchbox to defrost.

Designed by Karen Fischer. Hope you love them!