Pear Coconut Muffins Food

TOASTED COCONUT PEAR MUFFINS FROM SCRATCH

Steps:

• Preheat the oven to 350°F. Line muffin tins with papers or spray with non-stick cooking spray.
• Whisk flour, baking powder, baking soda, and ground cardamom together. Set aside
• In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, brown sugar salt, and white sugar together. Beat together for 2 minutes. Add yogurt, vanilla, and milk. Mix until combined.
• Gradually add dry ingredients to the wet ingredients. Mix only until combined.
• Fold in diced pears and toasted coconut by hand. Fill muffin tin 3/4 full.
• Bake for 15 minutes or until a toothpick inserted comes out clean. Remove the muffins from the tin and let them cool completely on a wire rack before adding the topping

PERFECT PEAR MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
• Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
• Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
• Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
• Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.

PECAN PEAR MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

COCONUT PEAR MUFFINS

Steps:

• In a medium sized bowl, crack the eggs and beat until fluffy.
• Add the vanilla, honey and coconut oil, and mix with the eggs.
• Stir in the pear sauce.
• Sift the coconut flour in a separate bowl, removing any chunks.
• Add the baking power and cinnamon to the sifted coconut flour.
• Mix the dry ingredients into the wet and stir well to combine.
• Allow to sit while oven begins to preheat to 400 degrees.
• Line a muffin pan with muffin papers, or grease with coconut oil.
• Scoop the batter by 1/3 cup full into the pan, filling each 3/4 full.
• Bake at 400 for 18-20 minutes, until soft but "springy" on top. The top should spring back when gently pressed on.
• Remove from the oven, and allow to cool completely.

PEAR & COCONUT MUFFINS

Steps:

• Peel and dice the pears into small pieces, sprinkle with the lemon juice and place in a bowl with the egg & coconut milk. Mix these ingredients and set aside.
• In a separate bowl, sift the flour & baking powder and add the salt, sugar and cinnamon.
• Combine the wet ingredients with the dry ingredients, mixing as little as possible. You should have quite a wet batter.
• Pour into muffin tins/cases and bake at approx 180 degrees for 20 minutes, or until golden.
• Remove from oven and let cool on a wire rack.