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May 16, 2010

Cinnamon Pear Muffins

1/2 c. sorghum flour
1/2 c. brown rice flour
1/2 c. millet flour
1/2 c. tapioca starch
1/2 tsp. xanthan gum
1 Tb. baking powder
1 tsp. unflavored gelatin
1/4 tsp. salt
1 tsp. cinnamon (or more if you want a strong flavor)
3/4 c. milk or substitute
1/3 c. agave nectar
2 eggs
1/4 c. oil or melted butter
1 tsp. vanilla
1 ripe pear

Combine the dry ingredients in a large mixing bowl.  In a smaller bowl, combine the milk, eggs, oil, vanilla, and agave.  Wash, core, and chop the pear, leaving the peel on.  Cut it into pretty small pieces, they can seem pretty large when in a muffin.   Add the wet ingredients to the dry ingredients and stir, making sure all the dry ingredients are incorporated.  Stir in the pear.

Spoon the batter into 12 greased muffin cups.  Bake at 400 degrees for 15 minutes.  Remove from the pan and cool on a wire rack (or while still warm, but not hot).

*If you don’t have agave nectar, use 1/3 c. sugar and add it to the dry ingredients.  Increase the milk by 1/4 c.  I haven’t actually tried it that way, so add half the additional milk first, then the rest if needed.

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