In between immersing myself in forty documents for a wonderful new brand project I’ve acquired and baking these perfectly fluffy muffins, I’ve been eyeing the street. It feels like Christmas in these parts, as I’ve been waiting for my new camera lens. Some people get excited by finery, but I love food, books and cameras. Recently, I purchased a 16-35mm f/2.8L ii lens so that I’d be able to shoot landscapes and skies. From the terrain in Montana to Joshua Tree to an upcoming trip to Nicaragua, I’m excited to break in my lens and take the sort of pictures of which I’ve only dreamed.
Now if UPS would only just show up while I shove these muffins in my mouth!
INGREDIENTS: Recipe from Small Plates, Sweet Treats, with modifications.
10 tbsp coconut oil
1 cup superfine brown rice flour
1/2 cup gluten-free flour (I use Cup4Cup)
1 tbsp tapioca starch
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
2 eggs, room temperature
1/3 cup dark amber maple syrup
1/3 cup coconut cane sugar
1 tsp almond extract (you can also use vanilla, per the original recipe)
2 medium-sized Anjou pears (I used Anjou and drained the pears after I grated them)
2 tablespoons chopped pistachios, for garnish
Preheat oven to 350F. In a small saucepan, cook the oil until completely melted. Remove the pan from the heat and transfer the oil to a clean bowl to cool.
In a large bowl, whisk the flours, baking powder, salt, cinnamon, ginger, and nutmeg. In a separate bowl, whisk together the eggs, maple syrup, brown sugar, vanilla, and coconut oil. Add the wet ingredients to the dry and mix until combined. While I used a stand mixer fitted with the paddle attachment, you can do all of this by hand.
Grate the pears using a box grater, skin and all. Since I used a juicier pear, I drained the excess juice before I added the pears to the batter. Fold the grated pears into the batter.
Line a muffin pan with paper liners and, using an ice cream scoop, fill the liners with the batter about three-quarters of the way full. Sprinkle the tops with chopped pistachios.
Bake the muffins for 20-23 minutes or until a toothpick inserted in the center comes out clean. Transfer the muffins to a cooling rack and let them cool completely.