by Anitalectric
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Anitalectric's Notes:
Expand2 3/4 cups all purpose flour Ask a question about this ingredient
1/4 cup cocoa powder plus 2 tbp Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
3/4 cups sugar, plus more for sprinkling Ask a question about this ingredient
1/4 cup brown sugar Ask a question about this ingredient
1/2 cup coconut milk Ask a question about this ingredient
1/2 cup pear poaching liquid Ask a question about this ingredient
1/3 cup coconut oil Ask a question about this ingredient
1/3 cup safflower oil (can sub other oil of your choice, or do all coconut) Ask a question about this ingredient
2 tablespoons ground flaxseed Ask a question about this ingredient
Preheat oven to 375˚F. Oil jumbo muffin tins.
Ask a question about this stepIn a blender, combine ground flaxseed and 1/4 c warm water. Blend until thickened and light in color.
Ask a question about this stepWhisk together flour, cocoa, baking powder, cinnamon and salt. In a separate bowl, whisk together sugar, oils, milk, flax paste, poaching liquid and diced pear. Fold in dry ingredients until just combined.
Ask a question about this stepFill muffin tins 3/4 full with batter. Spoon a heaping spoonful of jam on top of each one and use a chopstick to swirl it through the batter a few times. Lay pear slices on top (about 5 per muffin) and sprinkle tops with sugar.
Ask a question about this stepBake for about 25-30 minutes, stopping halfway to rotate pan.
Ask a question about this stepRemove muffins from oven when a tester comes out clean and cool for 10 minutes. Invert muffins in their tins to finish cooling.
Ask a question about this step2 pears- peeled, halved and cored Ask a question about this ingredient
1 cup red wine Ask a question about this ingredient
1 orange, outer peel and juice Ask a question about this ingredient
2 cinnamon sticks Ask a question about this ingredient
Add all ingredients to a pot and cover surface with a parchment circle. Simmer all ingredients over low heat for approximately 30 minutes, until liquid has reduced and pears are tender but not falling apart. You may want to flip the pears halfway for even cooking.
Ask a question about this stepRemove pears and place in refrigerator to cool. Strain remaining solids from poaching liquid and discard. There should be about 1/2 cup of liquid. (If there is extra, use all and compensate by reducing the milk in the muffin recipe, conversely, if there is less, add more milk.)
Ask a question about this stepWhen pears are cooled, cut off top knobs so that each half is domed shape. Cut the domes into thin slices and reserve for decoration. Dice the knobs to be added to the batter.
Ask a question about this stepwow, impressive and unusual combo of tasty flavors.
Yum!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Wonderfully decadent and vegan at that. Very nice.