Ginger and pears come together to compliment each other in these tasty muffins.
1 ¼ cups pear puree (about 2 ½ medium sized pears)
¾ cup sugar
½ cup canola oil
2 Tablespoons non-dairy milk
1 Tablespoon ginger
1 teaspoon lemon juice
1 teaspoon salt
3 Tablespoons Egg Replacer Powder
1 cup diced pear, peeled (about 1 medium sized pear)
1 teaspoon sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
1 ¼ cups whole wheat flour
1 cup all-purpose flour
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
1)
Preheat oven to 325F (163C). Peel and core about 2 ½ medium sized pears and blend or process into 1 ¼ cup of pear puree. After 1 ¼ cup puree has been measured, discard the excess before adding the measured amount back to the food processor or blender. Add the sugar, canola oil, non-dairy milk, ginger, lemon juice and salt and process until smooth. Add the Eggless Binder Powder and and process until smooth.
2)
In a small bowl, hand mix together 1 cup diced pear with 1 teaspoon sugar, ½ teaspoon cinnamon and ½ teaspoon nutmeg. Stir this with a spoon, making sure all the diced pear pieces are evenly covered. Set aside.
3)
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder and baking soda.
4)
Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir the diced pear mixture into the dough.
5)
To Make Muffins:
Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Makes 6 to 8 muffins.
To Make Bread:
Pour the dough mixture into a lightly oiled loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.
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