Making muffins with my daughter has become a weekly tradition in our house. She really enjoys the dumping and mixing, and rests her little hands on mine while I crack the eggs. She’s 3 and I just love having her in the kitchen with me. I hope that someday she will treasure these times as much as I do.
These moist muffins have subtle pear flavors with a hint of spice, and a brown sugar topping. Quinoa flour adds great texture, and whole grains, to the recipe.
Quinoa Pear Muffins with Brown Sugar
Makes: 12 muffins
- 1 cup all-purpose flour
- 1 cup quinoa flour
- 1/2 cup brown sugar plus more for topping
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 2 eggs
- 1/4 cup olive oil
- 1 teaspoon vanilla
- 1 cup whole milk
- 1 cup pears, cut into 1/4 inch slices, plus more for topping zest of 1 lemon
- 2 inches section of ginger, diced
- Preheat the oven to 400 degrees. Grease a muffin tin. Combine the flours, baking powder, spices and salt in a large bowl. In another smaller bowl, break and lightly beat the eggs, then stir in the sugars, oil and milk. Pour into the dry ingredients, stirring just until combined. Then fold in the ginger, zest and pear slices.
- Spoon the batter into the tins. Top each muffin with a pear slice and a teaspoon of brown sugar. Bake for 15 minutes, or until a toothpick inserted in the middle comes out clean.
- If you’d like to make this as a complete gluten-free recipe, try substituting the all-purpose flour for a gluten-free variety such as Bob’s Red Mill brand all-purpose gluten-free flour and let us know how it works out!