Pear Muffins
These tasty pear and almonds muffins are sweetened with honey and are diabetes-friendly!
Ingredients
- 1 can 14 oz (398 ml) pears in pear juice (unsweetened)
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1 cup (130 g) ground almonds
- 1/2 cup (50 g) rolled oats
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/3 cup (75 ml) honey
- 1/4 cup (55 g) unsalted butter, melted
- 2 eggs
- 1/4 cup (30 g) slivered almonds
- 2 tbsp (30 ml) honey
Instructions
- With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line 12 muffin cups with paper liners or butter the muffin pan.
- Drain the pears and cut into cubes. Reserve the drained pear juice. You will need 3/4 cup (180 ml) of liquid, so add water to the pear juice if necessary.
- In a large bowl, combine the flour, ground almonds, oats, baking powders, spices and salt.
- In another bowl, whisk together the honey and butter. Whisk in the eggs, pear juice and pears. Pour over the dry ingredients and stir lightly with a fork just until the flour is just moistened. Spoon the batter into the prepared pans. Sprinkle with the slivered almonds and drizzle with the honey.
- Bake for about 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Remove from the pans and cool on a wire rack.
These tasty pear and almonds muffins are sweetened with honey and are diabetes-friendly!