Vegan Ginger Pear Muffins Food

VEGAN GINGER-PEAR MUFFINS

Steps:

• Preheat your oven to 200°C/400°F and line a muffin pan with muffin cups and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda and salt.
• In a medium bowl, whisk together the oil, water, yogurt, sugars, vinegar, fresh and powdered ginger and cinnamon.
• Core and dice the pear into pea-sized cubes and set aside. Peeling is optional.
• Add the wet ingredients to the dry and stir until mostly incorporated. Then fold in the diced pear until a homogeneous batter forms.
• Portion it out evenly into the muffin cups, they'll be almost full. Top with coarse sugar.
• Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with aluminium foil and continue baking.
• Let them cool for a minute or 2 in the pan before transferring them to a wire rack to cool completely.

GINGER PEAR MUFFINS

Steps:

• Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full. , For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter. , Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

PEAR & GINGER MUFFINS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.
• Place the butter and sugar in a bowl, then beat until light and fluffy. Gradually beat in the eggs, then stir in the pears, stem ginger and lemon zest.
• Mix the milk into the yogurt. Mix the flour with the ginger. Stir a little of the milk mixture into the butter mixture, then stir a little of the flour into the mixture. Repeat until all the ingredients are used up, being careful not to over-mix.
• Divide the mixture between the muffin tins, filling to the top. Bake for 40 mins until golden. Serve warm.

MAPLE PEAR OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees. Prepare muffin cups with a light coating of cooking spray.
• Combine dry ingredients (flours, baking soda, baking powder, salt and cinnamon) together in a bowl.
• Core and dice the pears into small chunks. Combine the pears, buttermilk, maple syrup, oil, sugar, egg and all but 2 tablespoons of the oatmeal together in a second bowl. Let sit for 5 minutes.
• Combine the pecans and reserved oatmeal together to use as a topping for the muffins. Set aside.
• Combine the wet and dry ingredients together until just mixed. Spoon batter into muffin cups, filling 2/3s full. Sprinkle with the pecan/oatmeal mix. Bake 18 to 20 minutes until a toothpick inserted in the middle comes out clean. Cool 5 minutes and remove from pan.
• Serve warm or let the muffins finish cooling on a rack.