This is a new recipe I just recently tried and I like the fact there's no 'sugar'. They're called muffin but they're more like very light and fluffy scone, lovely warm with some nice apricot jam ! This recipe makes 10 muffins
240gm gluten free plain flour
30gm ground almonds
2 tsps baking powder
1 large pear
1 vanilla bean, halved and deseeded
60gm vegetable margarine (I use stork)
250ml plant milk (I use almond, you can use any type you like)
50gm flaked almonds
Preheat the oven to 180C/Fan 160C.
Peel the pear and poach in 300ml of boiling water with the vanilla bean and seeds until the pear is soft. Drain, cool and dice.
Combine all the dry ingredients together.
Melt the margarine and combine it with the eggs and milk. Fold in the dry ingredients and fully combine into a smooth batter then add the poached pear.
Line 10 holes of a muffin tray with paper cases and divide the mixture as evenly as you can between them. Sprinkle your flaked almonds on top. Pop in the oven for 20 minutes and hey presto !
Store your muffins in an air tight container and they will last well for 3/4 days. Top tip; pop them in the microwave for about 5 seconds to spring them back to life.