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Gluten Free Spiced Pear Muffins

 
Eating gluten free is a way of life for many of our Hodgson Mill friends, fans and customers, so every month I’ll be coming up with a recipe or two just for you. To kick off my foray into the world of gluten free baking, I made a tasty muffin that’s filled with delicious fall flavors. Juicy pears, roasted almonds, cinnamon and nutmeg are folded into a batter made from Hodgson Mill Gluten Free Pancake & Waffle Mix with Milled Flax Seed and then baked up into lightly sweet, golden muffins sprinkled with turbinado sugar for a little shimmer and crunch.

 

Because these muffins begin with a mix, they’re quick to put together which makes them perfect for breakfast or a mid-day snack. Pears are in abundance this time of year and roasted almonds are always a good thing, so break out a muffin pan and some cute muffin cups and let’s get started.


Preparing the pears is first on the agenda, so quarter, core and chop them up into small pieces. The pears I used had thin skins, so I didn’t bother peeling them. Apples would also work well as a substitute.


Next, melt the butter in a large saucepan over medium-high heat and then add the pears, sugar, cinnamon and nutmeg. Sauté the mixture until the pears soften and become caramelized, about 3 minutes.

Remove the saucepan from the heat and set aside for the pears to cool slightly.


If you have almond meal on hand, you can skip this step. If not, pulverize the sliced almonds in a food processor until they resemble a coarse meal. Store-bought almond meal is more finely ground, but this will do the trick. Set aside.

In a large mixing bowl, combine the Hodgson Mill Gluten Free Pancake & Waffle Mix with Milled Flax Seed, almond meal and sugar. Whisk together.


Make a well in the center of the dry ingredients and add the eggs, vanilla extract and pears.

Stir just until everything is moist and evenly mixed.


Divide the batter equally into 12-14 lined muffin cups and sprinkle with turbinado sugar.

Bake in a 350oF oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan and then transfer the muffins to a wire rack to finish cooling completely.


These Gluten Free Spiced Pear Muffins are a simple, sweet way to start your day. Each bite is filled with juicy pear, roasted almonds and warm spices. And because they begin with Hodgson Mill Gluten Free Pancake & Waffle Mix with Milled Flax Seed, they’re also a great way to get a healthy serving of Omega-3 Oils via the milled flax. As an added bonus, you can use the same mix to make whole grain gluten free pancakes or waffles, both of which would taste amazing with the sautéed pears over the top. With possibilities like these, no wonder breakfast is my favorite meal of the day. Enjoy!

Gluten Free Spiced Pear Muffins

Ingredients

  • 2 cups pears, chopped
  • 1 Tbsp unsalted butter
  • 2 Tbsp granulated sugar
  • 1/4 tsp ground cinnamon
  • dash ground nutmeg
  • 2 cups minus 1 Tbsp Hodgson Mill Gluten Free Pancake & Waffle Mix with Milled Flax Seed
  • 3/4 cup roasted sliced almonds
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 3 Tbsp turbinado sugar, for sprinkling

Instructions

Melt butter in large saucepan over medium-high heat.  Add pears, sugar, cinnamon and nutmeg.  Sauté until pears are soft and mixture has become caramelized, about 3 minutes.  Remove pan from heat and set aside for pears to cool. 

Pulverize the sliced almonds in a food processor until they resemble a coarse meal.  Set aside. 

In a large mixing bowl, combine the pancake mix, almonds and sugar.  Whisk together.  Make a well in the center of the mixture and add the pears, eggs and vanilla extract.  Stir until just combined and evenly mixed.  Divide the batter equally into 12-14 lined muffin cups and sprinkle with turbinado sugar. 

Bake in a 350oF oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.  Cool for 5 minutes in the pan and then transfer to a wire rack to finish cooling completely.  

Store cooled muffins in an airtight container for up to three days. 

Notes:I used Bartlett pears. I didn’t peel my pears because the skins were soft and thin.  Be sure to peel pears with thick skin. Apples would be a good substitute for pears. I used honey roasted sliced almonds in my almond meal, but plain roasted sliced almonds would work just as well.  Store bought almond meal can be substituted for this step.

Servings

Makes approximately 12-14 muffins

 Original recipe by Holly

You can find this and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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