December 24, 2013
Toffee pear muffins
It’s almost Christmas and also the end to another fantastic year. Although I don’t celebrate Christmas I do make all kind of Christmas-y treats. I’ve made some cookies and gingerbread men, fruit mince pies and the list goes on… what kind of sweet treats did you make for Christmas this year?!
- 1 cup brown sugar
- 1/4 cup coconut oil
- 2 tbsp almond milk (or any other plant based milk)
- 1 tsp vanilla extract
- 1 cup puréed pears (approx. 1 large pear)
- 1 cup grated pears (approx. 1 large pear)
- 1/3 cup firmly packed brown sugar
- 1/3 cup vegetable oil (or any other milk tasting oil)
- 3/4 cup almond milk (or any other plant based milk)
- 3 tbsp flaxseed meal
- 6 tbsp water
- 2 tsp vanilla extract
- 2 cups (255g) plain flour
- 1/2 cup caster sugar
- 1 tsp salt
- 1/2 tbsp baking powder
- 1 tsp baking soda
- 1 tbsp ground cardamom
- 1 tsp ground cinnamon
- 3/4 - 1 cup toffee chips (recipe below)
- 3/4 cup granola of your choice
- Preheat the oven to 180C and line 2 (24 muffins) cupcake/muffin tins with liners. Set aside.
- Combine the flaxseed meal, water and vanilla in a small bowl, stir and set aside.
- Whisk together the flour, caster sugar, salt, baking powder, baking soda, cardamom and cinnamon in a large bowl. Set aside.
- Whisk together the puréed and grated pears, milk, vegetable oil, brown sugar and the flaxseed mixture until evenly combined.
- Whisk the pear mixture into the dry ingredients until smooth.
- Fold in the toffee pieces.
- Scoop the mixture into the prepared muffin tins, filling to about 3/4 way through. Sprinkle with granola and bake for 15-20 minutes or until it springs back to the touch and is lightly golden on the surface.
- Cool in the tins for 15 minutes before transferring to a cooling rack.
- Store in an airtight container for up to 10 days.
- For the toffee chips: Line a baking tray with parchment paper, set aside.
- Combine all the ingredients except for the vanilla in a medium saucepan.
- Place over medium heat, stirring until it comes to a boil.
- Stop stirring and cook for a further 2 minutes.
- Remove from the heat and stir in the vanilla, quickly pour the mixture onto the prepared tray and smooth out evenly.
- Cool for 15-30 minutes or until set.
- Break the pieces of toffee with your fingers or use a knife.