Recipe by Boomette
A recipe from Ricardo. It's a recipe for diabetic people. It doesn't have sugar but has honey to sweeten them.
Top Review by NELady
I've never had pear muffins before, so I didn't know what to expect. They were pretty good! The batter didn't rise much in the muffin pan, so my muffins turned out a little short and I made 18 muffins instead of 12. This could be easily corrected by evenly distributing all of the batter amongst the twelve muffin tins... that is what I will do if I make these again. I loved the hint of cinnamon and nutmeg. Would be extra tasty with a dollop of sugar-free Cool Whip! Made for Photo Tag, 1/25/09 - NELady.
- 1 (14 ounce) canunsweetened pears with juice
- 1 1⁄4 cups unbleached all-purpose flour
- 1 cup almond powder
- 1⁄2 cup oats
- 1 tablespoon baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg, grated
- 1⁄2 teaspoon salt
- 1⁄3 cup honey
- 1⁄4 cup unsalted butter, melted
- 2 eggs, lightly beaten
- 1⁄4 cup sliced almonds
- 2 tablespoons honey
Directions See How It's Made
- Put the rack in the middle of the oven. Preheat at 350°F Grease 12 muffin tins or use paper cup.
- Drain pears, reserve the juice and cut the pears in dice. You should have 3/4 cup of juice, if not add water to have 3/4 cup liquid.
- In a large bowl, mix dry ingredients. Set aside.
- In another bowl, mix honey and butter with a whisk. Incorporate the eggs, pear juice and pears. Pour on the dry ingredients and stir delicately with a fork just enough to wet the flour.
- Distribute the dough in the muffin tins. Sprinkle with almonds and put a dash of honey on top.
- Cook in oven for about 30 minutes or until a tooth-pick inserted in the middle comes out clean. Unmold and let cool on a rack.