These luscious little parcels of warm fall flavors were my simple solution to the cool breezy new season blues today. I needed a mid day warm up and the over-ripening scent of pears in the air were beckoning for a cozy baked home.
Like all muffins, these come together quickly and after a ginger cinnamon sugar sprinkle the top crisped up with a doughnut like lace finish. Yum. Made with spelt flour and two kinds of ginger, just enough coconut and a hint of cardamom, these are perfect for a blustery day in the garden.
In a large bowl combine:
3/4 cup cane sugar
4 oz melted coconut oil
1 splash of real vanilla
2 cups spelt flour
1/2 cup coconut
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp fresh ginger zest
1 tsp cardamon
pinch of sea salt
1/2 cup almond milk
2 1/2 cups pears, unpeeled and diced small
Portion into prepared muffin tins (I used coconut oil to grease the cups)
Sprinkle with a blend of cane sugar, ground ginger and cinnamon
Bake at 375 for about 25 minutes, or until a toothpick comes out clean.
Oh enjoy at least one warm or at least with a warm cuppa.