Ginger Pear Muffins

Up until last week, we were still able to purchase local, organic Asian pears for one dollar per pound. But last year’s crop is at its end because the pears, while firm and tasty, are brown on the inside. Since we still had about 10 pounds left, I cleaned, cored and pureed the remaining pears. Some of that puree went into these deliciously spiced muffins! Enjoy — feel free to halve this recipe. I like to make big batches so I can freeze muffins for our snacks for at least a week.

Ginger Pear Muffins — Gluten-Free, Date Sweetened

makes about 30 muffins

• 1/2 cup flax seed meal
• 1 cup water*
• 1 cup grapeseed oil
• 1-1/2 cups date sugar (ground fine in food processor if necessary)
• 5-1/2 cups coarsely pureed fresh pears
• 1 tablespoon dried ginger
• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract
• 2 teaspoons sea salt
• 1 tablespoon gluten-free baking powder
• 2 teaspoons baking soda
• 4-1/2 to 5 cups gluten-free flour blend (2 cups buckwheat flour, 1-1/2 to 2 cups sorghum flour, 1cup tapioca flour)
• 1 cup raisins (optional)
• 1 cup chopped nuts (optional)

*Don’t use any water (or reduce the amount) if your pear sauce is really watery.

Preheat oven to 375 degrees.

In large mixing bowl, whisk together flax seed meal and water. Let sit for a few minutes to get gummy.

Add oil, date sugar, pureed pears, ginger, cinnamon, and vanilla. Mix well.

In separate mixing bowl, combine all dry ingredients, except raisins and nuts.

Add dry ingredients to wet ingredients. Mix well.

Add nuts and raisins, if using.

Scoop batter into prepared muffin tins (either lined with paper or lightly greased). Bake for 20 to 30 minutes, until browned and an inserted toothpick comes out cleanly.

Transfer muffins to cooling rack. Let cool completely. Store in an airtight container. May freeze for future consumption.

These muffins are even better on the second day!

© Copyright 2008 by Wardee Harmon