February 7, 2010

 

Gluten-Free Cinnamon Pear Muffins

cinnamon pear muffins

For those on a gluten-free diet, breakfast can be a challenge.  It can be a challenge to anyone for that matter, especially if you want to make it healthy and economical.   Muffins are an easy grab-and-go breakfast.  If you make them yourself, you can save money and ensure that they are healthy.

Thankfully, gluten-free muffins are pretty easy to make.  I like to include as much whole grain flour and as little starch as possible.  For this recipe I also decided to use agave nectar as a sweetener.  Agave is not calorie free, but it does not affect blood sugar levels like sugar does.  That makes it a particularly good choice for starting the day.  If you don’t have agave, I’ve included instructions for using sugar.
 
I’ve been working on this recipe for a while.  My first tries resulted in a good, but slightly dry muffin.  They were good fresh, but I like to make muffins at night to have for breakfast the next morning.  In order to make them moist enough the next day, I increased the amount of milk.  That makes them a bit heavier so they don’t rise as much.  If you are going to eat while they are still warm, you might want to cut the milk back to 2/3 cup but keep an eye on them.  15 minutes of baking might be enough.

Gluten-Free Cinnamon Muffins

cinnamon pear muffin
Ingredients
Instructions
Combine the dry ingredients in a large mixing bowl.  In a smaller bowl, combine the milk, eggs, oil, vanilla, and agave.  Wash, core, and chop the pear, leaving the peel on.  Cut it into pretty small pieces, they can seem pretty large when in a muffin.   Add the wet ingredients to the dry ingredients and stir, making sure all the dry ingredients are incorporated.  Stir in the pear.

Spoon the batter into 12 greased muffin cups.  Bake at 400 degrees for 15 minutes.  Remove from the pan and cool on a wire rack (or while still warm, but not hot).

*If you don’t have agave nectar, use 1/3 c. sugar and add it to the dry ingredients.  Increase the milk by 1/4 c.  I haven’t actually tried it that way, so add half the additional milk first, then the rest if needed.

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Comments:
This sounds amazing. Cannot wait to try it.
 
Can't wait to try these! I'm always trying to find something good for breakfast. The cereals are so expensive, and I like variety. Thanks for sharing!
 
I just made these muffins and they are wonderful. I just started a GF diet and have been dying for something to eat. I substituted 2 c. of Bette Hagman's all-purpose mix for the flours (as I did not have most of them). I did not have agave nectar so used 1/3 c. of molasses crystals instead.
 
Those are beautiful! thanks for sharing such a great recipe...

Live Laugh and Enjoy
Fire-Eyes
 
Candice ~ Thanks for letting me know. It helps other readers to know what substitutes work well.
 
Up until this point I have felt so intimidated by non-wheat flours. You are definitely inspiring me to get out my apron and roll up my sleeves. Thanks for sharing this yummy recipe!
 
Yum these look great! Muffins are the best breakfast food! I like to eat 2 muffins and 1 egg + 1 eggwhite.
 
I made these this morning for breakfast and they were Yummy! Thanks for sharing.
 
These are a huge hit in our home! I had to sub potato starch for tapioca, cane sugar for agave and I added a good dose of maple syrup just for fun! :)
 

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