Ginger + Pears is one of my favorite flavor combinations for Fall and winter. When you buy pears at the store or market, they are usually hard and bland. This is because, unlike apples and peaches, pears are picked when they are green and then they ripen to full sweetness and softness off the tree.
So, if your pears are hard, let them ripen on the counter for awhile to achieve their potential. It may take 7-10 days, but it will be worth it! Once they are softer and fragrant, they'll be ready for this Einkorn Ginger Pear Muffins recipe.
Why Einkorn?
My family switched to Einkorn wheat flour over 10+ years ago. Einkorn is an ancient variety of wheat that has never been hybridized; as such it is naturally lower in gluten and higher in protein than modern wheat. Some people who have sensitivities to gluten in modern wheat can actually consume Einkorn with no problems.
This recipe for Einkorn Ginger Pear Muffins uses Einkorn all-purpose flour. When consumed in moderation, white flours can be a healthy part of the diet. (Did you know that, in traditional cultures, much of the bran and germ was actually discarded after the whole grains were ground into flour? Somehow, ancient people seemed to know that consuming too much whole grains can be unhealthy.)
Yummy and Nourishing
This nourishing recipe is loaded with healthy fats and gets a protein boost from extra eggs. These muffins are sweetened with sucanat, which is unrefined sugar that still retains some nutrients (unlike white sugar). These muffins also have a warm flavor pop from the ginger.
I like to double the recipe so we have plenty of easy breakfasts throughout the week. These muffins freeze well, too, and can be thawed and re-warmed in a toaster oven. That makes these muffins into a very-easy breakfast for busy weekday mornings.
Looking for other grain-free Ginger Pear recipes? Here you go!
Einkorn Ginger Pear Muffins
Makes 12 muffins
6 Tb (3/4 stick) of butter, melted, preferably grassfed
1 & 3/4 cups Einkorn all-purpose flour
1/2 cup sucanat
1 &1/2 tsp aluminum-free baking powder
1/2 tsp finely ground Celtic sea salt
1 tsp dried ginger
4 eggs, preferably from pastured hens
2 ripe pears, chopped
Line a muffin tin with paper cups. (I prefer If You Care Unbleached Baking Cups because the muffins do not stick to the sides of the cups.)
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan over low heat. Turn off heat and allow to cool a bit.
Combine the Einkorn flour, sucanat, baking powder, salt, and ginger in a large bowl. Whisk to mix it all together well.
Chop the pears into small bits, making sure to discard the center where the seeds and stem reside.
Stir together the eggs and melted butter with a fork in a medium bowl.
Make a depression in the center of the flour mixture. Pour in the egg mixture and stir it all together with a large spoon. Because Einkorn flour does contain gluten, make sure not to overmix or the muffins will be tough. Stir it all together just enough to combine the wet and dry ingredients, erring on the side of less stirring.
Fold in the chopped pears.
Use a 3-Tb scoop or large spoon to scoop the batter into the muffin cups.
Bake the muffins at 350 degrees F for 25-30 minutes, until they are golden brown on top.
Remove from the oven and allow to cool a bit before serving.
Once cool, leftovers that will be consumed within a couple days can be stored in an airtight container on the counter. The rest can be stored in an airtight container in the fridge. Or, freeze leftover muffins to be re-warmed in a toaster oven as an easy breakfast in the coming weeks.
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