Baking For You!

Good morning Friends!   I got up at 6 am to bake these delightful Gluten Free Spiced Pear and Brown Butter Muffins for a very special client.

 

I found this recipe in a beautiful cookbook called Small Plates and Sweet Treats by Aran Goyoaga.

 

I am not a very accomplished baker and I made a HUGE mess in my kitchen this morning, but the result is an impossibly moist muffin but still perfectly light.  These are some of the best muffins I’ve ever tried, gluten-free or not.

 

And by the way, despite the mess, these were very easy to make!

 

Spiced Pear and Brown Butter Muffins

1 1/4 stick (10 Tbsp) unsalted butter
1 c superfine rice flour –
1/2 c almond flour
2 Tbsp tapioca starch- in a pinch, tapioca flour can be substituted for tapioca starch or corn starch
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp cardamom
2 eggs, at room temperature
1/3 c maple syrup
1/3 c light brown sugar; packed
1 tsp vanilla
2 medium Bartlett pears, shredded
2 Tbsp. chopped pistachios, garnish (The Best Part)


Preheat the oven to 350*

 

In a small saucepan, cook butter over medium heat until it starts to bubble and the milk solids start to turn brown on the bottom of the pan (approx. 5 minutes). Remove from heat and transfer to a clean bowl to cool. 

 

In a large bowl, whisk together rice flour, almond flour, tapioca starch, baking powder, salt and spices.

 

In a separate bowl, whisk eggs, syrup, sugar, vanilla and brown butter.  Add wet to dry ingredients and mix until well combine. Fold pear into batter.

 

Fill muffin cups 3/4 of the way.  Sprinkle with pistachios.

 

Bake 20-25 minutes, or until toothpick is clean.  Allow to cool for 5 minutes


Makes 12 muffins

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