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Pear and Walnut Muffins


Ingredients

300g buckwheat flour

3 pears (I grated mine but feel free to just chop them up)

1 tsp baking powder

2 tsps cinnamon

25g raisins

40g chopped walnuts

1 tsp grated nutmeg

50g butter (or coconut oil)

50g raw honey (or maple syrup)

1 tsp vanilla extract

2 eggs

Method

Preheat oven to 180ºC. Get together some cake cases or a muffin tray and make sure it is greased.

(I'd normally use muffin cases or a muffin tray but baking utensils were scarce at my grandparent's home so we improvised and used some oversized ramekins which got the job done!)

Mix all ingredients minus the pears in a bowl. Chop the pears up or grate them and then add to the mixture slowly. Fill up your muffin trays or cake cases with the mixture once it has all been mixed round. If you have chopped your pears you can add a few at the bottom of your cake cases, then add the rest of the batter on top. Totally depends how you like it!

Bake for around 15-20 minutes.

You can serve with anything from melted butter, some yogurt and berries, some cashew cream... The possibilities are endless. I love them most when they're toasted!




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