Showing posts with label gluten-free pear muffins. Show all posts
Showing posts with label gluten-free pear muffins. Show all posts

Wednesday, March 16, 2016

Easy Pear Muffins, gluten-free #recipe from @DarylWoodGerber




Who are we kidding? You are (I am) too busy to go to the grocery store today. You've got (I've got) too much to do. You're probably hungry. (Yes, I am!)

Here's a recipe that might be perfect for you if you're in dire need of a goodie and you have some pears or apples on hand.

I remembered a recipe Cleo shared a while back when peaches were in season...

Cleo's pretty muffins!

...and thought, pears or apples! 

Perfect. 

So riffing from Cleo's recipe and making this one gluten-free, here is a simple muffin, perfect for any morning or afternoon pick me up!




Speaking of afternoons, I have been so busy getting ready for the release of GIRL ON THE RUN, my new suspense. I am self-publishing this, and I've got to tell you, the whole process is so much more complicated than I ever knew. I'm excited that I'm doing it. I'm learning so much. I have a great street team that is helping me get the word out. I've written an article about the process with step-by-step instructions, because I kept a journal. It will be helpful for any of you who are aspiring authors or aspiring self-publishing authors. I'm going to post that in my Savor the Mystery fan club section of my website.

Do you know about my fan club? It's on my website HERE! Take a peek. There are fun puzzles, special pictures, tidbits, and giveaways. Perfect for any time of the year.

Just like these muffins!


Enjoy!


GLUTEN-FREE PEAR MUFFINS

Ingredients:

1 cup diced ripe pear, skinned (1 large) (use an apple, if you don't have pears
1 egg
½ cup low fat milk (I used 2%)
2 tablespoons canola oil
5 tablespoons packed brown sugar
1 teaspoon vanilla (make sure gluten-free or use vanillin)
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
½ teaspoon xanthan gum
1 teaspoon baking powder
1 cup gluten-free flour (I used artisan blend by Pamela’s; can use King Arthurs’, etc.)

Finishing sugar (like raw sugar)


Directions:

Peel and dice pears.





Preheat oven to 375 degrees F. Line 6 muffin cups with paper holders and coat with non-stick spray (gluten-free).

In one bowl, crack egg. Beat. Add mik, oil, sugar, vanilla, and salt. Whisk until blended. Add cinnamon. Whisk. Now add baking powder and xanthan gum. Whisk well.

Using a spoon or spatula, mix in the gluten-free flour until completely mixed in. (With gluten-free flour, there’s no worry about overmixing). Fold in the diced pears.










This makes 6 muffins. Divide the mixture up evenly among the muffin cups. Dash each muffin with raw sugar.










Bake in oven for 25-30 minutes, until a toothpick comes out clean. Remove the muffins frm the pan and set on a wire rack to cool.


[*Note: Cleo's recipe uses white sugar, so these muffins will be “darker” than Cleo’s muffins because of the brown sugar!]





Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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