I had a few ripe pears laying around and decided I was going to make ginger pear waffles for breakfast Sunday; however, Brad decided he likes muffins better than waffles for breakfast. Thus, I began the search for a good ginger pear muffin recipe. The only vegan recipes I came across had 1/2 cup of oil. Talk about fattening… So, I modified this recipe to suit my needs. I think my version blows the other one out of the water. Well, I never tried the other, so I can’t say for sure. I’m just guessing!
Anyway, these muffins were amazing. And you never miss all that oil…
Vegan Ginger Pear Muffins
Yield: 12 normal or 6 jumbo muffins
1.5 cup all purpose flour
0.5 cup whole wheat flour
0.25 cup white sugar
0.25 cup dark brown sugar
2.75 tsp baking powder for high altitude (1 TBSP for normal elevation)
0.5 tsp salt
0.25 tsp cinnamon
1″ grated fresh ginger
0.25 tsp nutmeg
0.75 cup soymilk
1 peeled, cored, grated pear
2 TBSP canola oil
1 large pear, peeled, cored, and diced
Preheat oven to 400 degrees. Oil muffin tin of choice.
Combine flours, baking powder, and dry spices in a large bowl. In a medium bowl, combine sugars, soymilk, grated ginger, grated pear, and oil. Add wet ingredients to dry and mix just until combined. Fold in the diced pears. Scoop into muffin tins. Bake 20 minutes for normal sized muffins or ~35 for jumbo. (I only made the jumbo size, so I can’t vouch for the 20 minutes on the normal sized. What can I say… I like large muffins!) Let muffins cool in pan for a few minutes, then move to a cooling rack. You don’t want soggy muffins.
