Recently, I have got a little romance with pears🙃 maybe because I got a big bag of pear cubes, which takes up precious space in my freezer? Either way, I became aware of their unique texture and felt like running experiments in my kitchen laboratory.
So I mixed almond milk, vinegar, and olive oil; added sugar, almond butter, vanilla extract, pear cubes, and chocolate chips; combined it with flour, baking powder, baking soda, and spices; and transferred it to a mold and placed in the oven.
I got Soft and airy muffins that, together with the chunkiness of the pears and chocolate chips, created a perfect balance between taste and texture.
Enjoy, and let me know how it turned out 🍐😋❣
Pears and chocolate make an excellent combination; They complement each other in taste and texture; Mix the wet ingredients, add diced pears and chocolate chips, stir in the flour mixture with the spices, and place in the oven. You get soft, airy muffins that go great with coffee or when craving something sweet.🍐🍐🍐😋❣
- 2 cups white spelt flour or all purpose white flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground ginger
- ¼ tsp ground mace optional
- ½ tsp ground cardamom
- ¼ tsp salt
- ¾ cup unsweetened almond milk or soy milk
- 1 tsp apple cider vinegar
- ½ cup sugar
- ½ cup olive oil
- 3 Tablespoon almond butter or tahini
- 1 tsp pure vanilla extract
- 150 gram small cubes of pears, fresh or frozen about 0.4 Inches
- ½ cup chocolate chips
- Preheat the oven to 320 F (160 C)
- Grease a 12-socket muffin mold with olive oil or line it with paper or silicone cuffs* (see a note at the end of the recipe)
- Sift flour into a large bowl, add baking powder, baking soda, salt, ginger, cardamom and mace. Mix with a whisk and set aside
- In a medium bowl, whisk milk with apple cider vinegar; Add sugar, olive oil, almond butter and vanilla extract and mix well.
- Add pear cubes and mix well, add chocolate chips and mix well.
- Gradually add the dry ingredients to the wet ingredients until combined.
- Transfer the batter to the greased muffin pan.
- Put in the oven and bake for 35-40 minutes until a toothpick comes out clean.
- Put the cake on a wire rack and let it cool completely before removing the muffins from the pan.
* If you line the mold with silicone cuffs, brush them with olive oil – especially the bottom. After the muffins have cooled completely, remove the silicone cuffs so they do not accumulate moisture.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory
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