Pear and Cranberry Muffins

Who doesn’t love a fresh muffin straight from the oven with a hot steaming cup of tea/coffee at this time of year? I recently started experimenting  with coconut flour due to allergies with normal wheat and gluten varieties! 
This recipe for a basic muffin mix was on the packet of coconut flour I bought in the health shop and thought it might be nice to adapt it with some dried cranberries and fresh pear.
They turned out ok, so I think the recipe might be useful to someone if they need to use a gluten/wheat free flour.
Ingredients (Makes six regular muffins)

1/2 cup of coconut flour
1/4 tsp baking powder
2tbsps butter or coconut oil melted-I used Pure dairy free brand available in Tesco
1/4 tsp vanilla essence
3 medium eggs
  3 tbsps honey
1/2 cup of dried cranberries
1 pear diced
2 tbsps of coconut milk
Cream the butter, eggs and vanilla essence in a bowl. Add the honey, then gently sift in the coconut flour. Add baking powder and the coconut milk- blend the mixture until it forms a light batter!
Mix in the fruit and stir gently into the cake batter.
Grease a 6 hole muffin tin and fill with the mixture. Bake in a 170oc oven until well risen and golden brown.
Remove and leave to cool on a wire tray, then dust with icing sugar to serve.
Hope you enjoy this recipe:)

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