Monday, November 21, 2011
Oaty Pear & Millet Muffins
Oaty Pear and Millet Muffins
Makes 12
Adapted from La Tartine Gourmande
2 large eggs
1/4 cup rapadurra sugar
2 T almond butter
3 1/2 T unsalted butter, melted
1 tsp pure vanilla extract
1/2 cup millet flour
1/4 cup quinoa flakes
1/2 cup rolled oats, plus more for topping
Pinch of sea salt
1 tsp baking powder
1/2 tsp baking soda
1 cup of grated pear
Preheat oven to 180 degrees celcius (350 fahrenheit)
Line a muffin or cupcake pan with paper liners
Using a stand mixer, beat the eggs with the sugar until well mixed and increased in size
Add the almond butter, melted butter and vanilla, mixing well to combine
In another bowl combine the millet flour, quinoa flakes, rolled oats, pinch of sea salt, baking powder and baking soda
Add these dry ingredients to the wet mixture and mix thoroughly ensuring not to overmix
Gently stir in the grated pear
Divide the mixture among the set out paper liners, topping each with some additional oats
Bake the muffins for 20 mins or until a skewer inserted into the middle comes out clean
Allow to cool on a wire rack and then eat!
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Yum, Sherilyn! Super healthy, and super delicious. BTW, what brand baking soda do you use? I always use a GF baking powder. But since I'm veganising things these days, I need to find a good brand of baking soda to work with apple cider vinegar (which I'm using to replace eggs). Thanks!
ReplyDeleteThese look so fluffy! Completely delicious :)
ReplyDeleteHeidi xo