Pear, Cacao, Ginger Buckwheat Muffins

Part III: On-The-Go Breakfast Series 


Pear, Cacao, Ginger Buckwheat Muffins!

Welcome Back!  Here is my third recipe part of my On-The-Go Breakfast series.  I love baking muffins, as they are the perfect compact quick and in a hurry food when you’re racing out the door.  I don’t buy muffins out in café’s or bakeries as they are larger than I’d like and are a meal within itself.  You’re full not just after breakfast, but way past lunch time.  I prefer to make them homemade to control the ingredients and they’re so much better for me.  These muffins contain buckwheat flour, a high fiber, high protein flour you can use instead of whole wheat flour. The muffins are moist and loaded with chunks of pear and to top it all off, I added chopped pear and crystallized ginger.  On the go goodness!  If you have been in a breakfast rut, let this week’s breakfast recipes help you break free.

Pear, Cacao, Ginger Buckwheat Muffins//makes 12
Loosely adapted from Alyssa Noui@suppingood

4 firm Bosc pears, medium dice, peeled
Juice of 1 lemon
1 tablespoon brown sugar
¾ cup buckwheat flour
¾ cup almond meal
½ cup unbleached, all-purpose flour
¼ cup light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ginger
1 stick (1/2 cup) butter, melted
2 eggs
¼ cup coconut yogurt
½ cup unsweetened non-dairy milk or any milk of your choice

Preheat oven to 350 degrees

Toss pears with lemon juice and the 1 tablespoon brown sugar.  Allow to macerate for 30 minutes.  Spread a single layer of pears on a parchment lined baking sheet and roast for 15-20 minutes, stirring every 5 minutes.  Roast until brown and tender.

In a large mixing bowl, combine all the dry ingredients.  In a separate bowl or stand mixer, mix the butter, eggs, yogurt and milk.  Add the dry ingredients to the wet ingredients. Mix until well combined. Fold in the diced pear, saving some for garnish.  Evenly divide the batter among 12 paper-lined muffin tins.  Top each muffin with the remaining pear and sprinkle with crystallized ginger.  Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.