Pear And Coconut Muffins Recipes

PEAR AND COCONUT MUFFINS

Steps:

• Preheat oven to 180°C, grease a 12-hole muffin tin
• In a medium bowl, combine the flours, almond meal, coconut sugar, baking powder and bi carb
• In a medium sized jug, whisk together the eggs, and all of the remaining ingredients except the pear
• Pour into the flour mix and stir to combine
• Stir through pear and divide evenly between prepared muffin tins
• Bake for 30 mins, cover with foil at 20 mins if browning too quickly
• Brush with reserved maple syrup while warm

TOASTED COCONUT PEAR MUFFINS FROM SCRATCH

Steps:

• Preheat the oven to 350°F. Line muffin tins with papers or spray with non-stick cooking spray.
• Whisk flour, baking powder, baking soda, and ground cardamom together. Set aside
• In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, brown sugar salt, and white sugar together. Beat together for 2 minutes. Add yogurt, vanilla, and milk. Mix until combined.
• Gradually add dry ingredients to the wet ingredients. Mix only until combined.
• Fold in diced pears and toasted coconut by hand. Fill muffin tin 3/4 full.
• Bake for 15 minutes or until a toothpick inserted comes out clean. Remove the muffins from the tin and let them cool completely on a wire rack before adding the topping

PEAR & COCONUT MUFFINS

Steps:

• Peel and dice the pears into small pieces, sprinkle with the lemon juice and place in a bowl with the egg & coconut milk. Mix these ingredients and set aside.
• In a separate bowl, sift the flour & baking powder and add the salt, sugar and cinnamon.
• Combine the wet ingredients with the dry ingredients, mixing as little as possible. You should have quite a wet batter.
• Pour into muffin tins/cases and bake at approx 180 degrees for 20 minutes, or until golden.
• Remove from oven and let cool on a wire rack.