by glutenfreegirl
Photo by glutenfreegirl
glutenfreegirl's Notes:
Expand10 tablespoons unsalted butter Ask a question about this ingredient
1 D'Anjou pear, grated Ask a question about this ingredient
1 teaspoon cardamom Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1/2 teaspoon ginger Ask a question about this ingredient
3 ounces almond flour Ask a question about this ingredient
3 ounces buckwheat flour (preferably not toasted) Ask a question about this ingredient
2 1/4 ounces teff flour Ask a question about this ingredient
2 ounces potato starch Ask a question about this ingredient
1 3/4 ounce arrowroot powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1/4 teaspoon baking powder Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
6 1/2 ounces coconut palm sugar Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
5 1/4 ounces whole-fat plain yogurt Ask a question about this ingredient
5 1/4 ounces buttermilk Ask a question about this ingredient
3/4 cups toasted walnuts Ask a question about this ingredient
Preheat the oven to 350°. Grease a muffin pan or line with muffin liners.
Ask a question about this stepSet a skillet over medium-high heat. Add the butter and let it melt, then bubble, then brown, swirling it around once in awhile. Do not let the butter burn. Turn off the heat.
Ask a question about this stepAdd the grated pear, cardamom, ginger, and cinnamon to the brown butter. Stir them around to incorporate the brown butter into the ingredients. Set aside.
Ask a question about this stepCombine the almond, buckwheat, and teff flours with the potato starch and arrowroot powder in a large bowl. Whisk to incorporate and aerate the flours together. Add the baking soda, baking powder, kosher salt, and coconut sugar. Whisk again.
Ask a question about this stepWhisk the eggs, yogurt, and buttermilk together until they are fully combined. Make a well in the center of the dry ingredients and pour in the liquids. Mix with a rubber spatula until the ingredients are mostly combined. Add the pear mixture and crumble the walnuts into the muffin batter. Stir until everything is fully incorporated.
Ask a question about this stepFill the muffin tins almost full. Slide the muffins into the oven. Bake until the muffins are browned with a bit of a crunch, the top springs back to the touch, and a knife goes through cleanly, about 25 minutes.
Ask a question about this stepAllow the muffins to cool in the tins for 5 minutes, then remove to a cooling rack. It's hard, but let the muffins cool for 15 minutes before eating.
Ask a question about this stepBEST EVER!!!! Easy to put together (after having everything ready to go). Love them and need to figure out how not to eat the entire batch in one sitting. xoxo
Sounds good but just a question about the recipe--are you measuring the yogurt and buttermilk by weight or volume? It just says ounces but 5 1/4 oz is an odd amount for something that is always measured by volume so I'm wondering if you chose weight measurement for some reason. Thanks.
Karlynne, it is by weight. We actually weigh everything in our house for baking, since we have to weigh the gluten-free flours for accuracy. (They all have radically different weights, so you can't throw in a cup of one and expect it to substitute for the other.) Since the scale is out, we just weigh the liquids too. And it makes for less mess.
Our original recipe is in grams, so the buttermilk and yogurt would each be 150 grams. Since there is no grams option when writing the recipe here, I had change it to ounces! That's why the awkward measurement.
Wow, Love the pairing of Pears with Cardamom! Lovely Recipe!
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
These were scrummy! Thank you. It's lovely to see something gluten free over here, and even nicer to see something done by weight.