Vanilla Pear & Plum Muffins

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Preparation time: 15min

Baking time: 20min

SF, DF, VG, Wheat Free, Great for Kids

Holy moly are these babies are keeper!  They are light and fluffy and absolutely jam packed full of our UK Autumn seasonal fruits.  And I mean sometimes there is nothing better then a good muffin right?  They are perfect for breakfast, a snack, tea time, dessert.  I mean what’s not to like!

And because there is so much fruit in this recipe it is almost impossible to make these too dry as I know some dairy free and wheat free muffins can be.  But I promise you that these ones are moist, sweet and absolutely to die for.

I use spelt flour in this recipe which is wheat free but not gluten free so for those of you that are also gluten free I think you could try it out with half buckwheat flour and half chestnut flour.  Let me know how it goes.

Enjoy!
Nx

INGREDIENTS
(Makes 12)

  • 230g Spelt Flour
  • 50g Almond Flour
  • 150g Brown Rice Syrup
  • 55ml Apple Juice Concentrate
  • 2 Tsp Baking powder
  • ¼ Tsp Salt
  • 1 Ripe Plum peeled & cubed
  • 2 Pears peeled & cubed
  • 1 egg or 1Tbls Chia seed powder mixed with 2 Tbls water
  • 55ml Olive Oil
  • 110ml Rice or Almond milk
  • ¼ tsp Cinnamon
  • 1/2 Tsp Vanilla Powder or 1 Tbls Vanilla Essence

Method:

– Pre-heat the oven to 180degrees celsius
– Peel & cube the fruit into small cubes. Keep the pear and plums separate.
– Mix all dry ingredients together but put everything through a sieve to sift through all lumps
– Separately mix all wet ingredients together with a whisk
– Mix wet with dry ingredients well so that there are no more lumps of flour but do not over mix as you will lose a lot of the air which creates the lovely fluffiness
– Lastly mix in all the fruit
– Take a cupcake or muffin tray and oil each muffin mould well with a little oil. You can use your finger to make sure all areas are well oiled. Then sprinkle a little flour over each one.
– Pour in muffin mix with a small ladle into each mould until it reaches the top of each mould.
– Put into the oven for 20min or until you can stick a knife in it and it comes out clean.
– Leave to cool in the trays for at least 5 minutes. Then carefully remove and leave to cool for a further 10min on a wire rack.

Voila! They are ready to be devoured! Perfect with a good lashing of my Vanilla Cashew Cream (see recipe). Enjoy! xxx

 

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