What else does one do when you wake up early, it’s raining outside and you’re craving freshly baked muffins for breakfast…? Answer, get up at 6am and bake some delicious pear & pecan gluten free muffins!
I’ve worked on this recipe a few times now, previously I’d found that the recipe was quite dry (probably because I’d tried to make them more nutritious decreasing sugar and adding protein powder…). This morning, after looking through the cupboard, I found that I had pecans left over from my forgotten cookies.
I love the combination of the nuts and the sweet pear, it makes for a lovely breakfast treat!
Recipe adapted from this BBC Good Food recipe.
Pear & pecan muffin ingredients:
Makes 12 muffins
250g self-raising gluten free flour (or plain flour with a little bit of baking powder added)
75g rice flakes (or gluten free oats)
150g castor sugar
1 tin of pears, drained and roughly chopped into small pieces
100g of chopped pecans
2 medium eggs
50ml oil (e.g. rice, sunflower, vegetable)
150ml dairy free milk (we tend to use soya or almond milk)
Preheat your oven to 200C and put 12 papers into a muffin tray or grease your muffin tray (I’m yet to find papers that fit our Mickey Mouse muffin tray).
Measure the dry ingredients (flour, sugar and rice flakes) into a bowl. Add the roughly chopped pear and pecans, mixing slightly to coat the pear and pecans.
In a separate bowl, lightly beat the eggs, add the oil and soya milk and stir to combine.
Make a well in the dry ingredients and add the liquids. Mix everything together, but be careful to not over mix – the batter should be quite wet and not perfectly mixed.
Spoon the mixture into your muffin trays, and put into the oven. Cook for 20-25 minutes, until your pear & pecan gluten free muffins are a lovely golden brown colour.
Allow them to cool a little bit before taking them out of the muffin trays – but don’t let them cool all the way as you may find that they will stick (that’s if you didn’t use muffin papers. If you did use muffin papers then you should be fine!).
I do think that this recipe would work with other fruit as well. If you give the recipe a go, please do share your baking and tag us on instagram!