We've been getting lots of pears lately in our CSA box, so it was time to do something with them. Last fall, I had made these apple pie muffins, that were really quite delicious, so I figured, why not try it with pears. It worked fabulously! The boys, of course, gobbled them up. They are simple, tasty and they look amazing. Enjoy!
3/4 cup sorghum flour
3/4 cup brown rice flour
1/2 cup tapioca flour
3/4 cup organic light brown sugar (or 3/4 cup palm sugar or 1/2 cup agave)
2 teaspoons baking soda
2 teaspoons cream of tartar
1 teaspoon guar gum
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 cup pear puree*
1/4 palm shortening, melted
1/4 cup water (if using agave, start with an 1/8 cup and gradually increase, if/as needed)
1-1/2 cup finely chopped pear (about 1 medium pear)
1 Tablespoon apple cider vinegar
*to make pear puree: place 2-3 chopped pears in the Vitamix, blend until pureed, slowly increasing the speed to 10, then switching to high. About 3 minutes.
Preheat oven to 350 degrees. Mix together flours, sugar, baking powder, guar gum ,sea salt and cinnamon. Add pear puree, melted palm shortening and water. Mix well. Stir in pear chunks, then add apple cider vinegar. Fill muffin pan 3/4 full. Bake for 20-25 minutes, until a toothpick comes out clean, at 350 degrees. Let cool for five minutes, then take out of muffin tray to continue cooling.