Submitted by davidadmin on Tue, 11/29/2011 - 09:28
Bountiful Harvest Apple-Pear Muffins
It's harvest season here in Minnesota, that tiny little crack of time we wait for all year, enduring all manner of bad tomatoes, shriveled potatoes, and fruit that's logged more flight miles and seen more exotic locales than we have. Now is not the time to use canned this or frozen that. Let's celebrate our bounty! This recipe can be made year-round, with any apples or pears of your choosing. But for this time of year, I'm kicking up the "wow" factor with some fresh-picked fruit, born and raised right here.
Ingredients:
2 c. Cooqi Pancake + Muffin Mix
¼ c. almond meal (optional)
3-4 tsp cinnamon, separated
½ c. cow/rice/nut milk
½ c. safflower, canola or melted coconut oil
1/3 c. honey or pure maple syrup
2 eggs
1 tsp. vanilla
3 c. locally grown apples, peeled, cored and sliced
1 c. locally grown pears, peeled, cored, and sliced (if you want to use just apples, substitute 1 c. additional apples for the pears, for a total of 4 c. fruit)
2T butter
2T honey
1 c. chopped pecans or walnuts (optional)
cinnamon sugar (optional)
Instructions:
Preheat oven to 350°F. Line muffin pan with paper muffin cups. Place butter, 2T honey, 1-2 tsp cinnamon and apples in a medium saucepan, and simmer over medium-low heat for approximately 15 minutes. Add pears, and simmer 5 more minutes, or until apples are softened and mixture has a slightly sauce-like consistency. Allow to cool to lukewarm.
In a small mixing bowl, whisk flour and 2 tsp. cinnamon together. In a separate bowl, place milk, oil, honey/maple syrup, eggs and vanilla, and whisk vigorously. Whisk dry ingredients into wet mixture until blended. Add cooled apple-pear mixture (and pecans or walnuts, if using), and fold in with a spatula. Scoop generously into pans. Sprinkle tops of muffins with cinnamon sugar.
Bake at 350 for 20-22 minutes, or until inserted toothpick comes out clean (turn pan around in oven after 15 minutes for even baking). Remove muffins from pans to cooling rack to cool. Store in an airtight container or wrap tightly in plastic to freeze. Makes about a dozen cupcake-sized muffins.
© 2011, Cooqi Gluten-Free, LLC
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