Pear Muffins
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
WF*, GF*, EF*, DF*, SF*, NF, FF, V
Makes approx 8 muffins
(if using mini-muffin trays, approx 15-20 mini-muffins)
Ingredients
Canola spray
2 cups white rice flour
2 teaspoons gluten-free/wheat-free baking powder (Ward's brand)
1 fresh pear, finely chopped
1-1¼ cups of pear juice
2 teaspoons Orgran No Egg Egg Replacer
¼ cup sugar (or Xylitol sweetener equivalent)
3 tablespoons sunflower or safflower oil
Method
Pre-heat oven to 200°C.
Spray muffin trays with canola oil.
Mix all ingredients into a bowl. If mixture is dry just add a
little extra pear juice at a time.
Place a tablespoon of mixture into each muffin well.
Bake for 10-15 minutes or until slightly golden on top.
Once cooked remove the muffins from the oven and leave in the tray
for approx. 3 minutes before turning onto the wire rack to cool.
Hints
I have also used apricots and peaches in place of the pears. Use jam (I do!) but do not use too much otherwise they
become too rich (especially for little ones).
I tend to use the mini-muffin trays which are bite-size and handy
to place in a packed lunch, or on a picnic trip and they do not get
wasted. They are more appealing to children. You need two mini-muffin trays for the mixture above. Why not freeze some for a
later date?
*Check labelled ingredients for suitability.
Click the following links to view products in-store:
Flour range instore
Orgran No Egg Egg Replacer
Xylitol
sweetener
Oil range instore
Complete baking range
Go to E-Store Home Page here...
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