Gluten Free Pear Corn Muffins
Gluten Free Pear Corn Muffins might be just the main course you are searching for. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 4008 calories, 58g of protein, and 204g of fat per serving. This recipe serves 1. For $6.82 per serving, this recipe covers 66% of your daily requirements of vitamins and minerals. This recipe from Gluten Free Recipe Box has 44 fans. This recipe is typical of Southern cuisine. A mixture of sea salt, baking powder, xanthan gum, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 96%, this dish is amazing. Gluten Free Corn Muffins, Gluten-free Corn-grape Muffins, and Gluten Free Corn Dog Muffins are very similar to this recipe.
Servings: 1
Ingredients:
1/2 cup + 1 Tablespoon non-fat Greek yogurt (I used FAGE brand.)
2 Tablespoons gluten free baking powder
1/2 cup brown rice flour
1/2 cup corn meal
2 large eggs
1/2 cup grape seed oil (or cooking oil)
1/4 cup gluten free oat flour (or sorghum flour)
2 ripe pears, chopped, (1/4 cup reserved for tops, if desired), (1/2 pear reserved for pear sauce)
1/4 cup potato starch flour
1/2 cup white rice flour
1/4 teaspoon fine sea salt
1/2 cup + 1 Tablespoon Sugar
1/2 cup sweet rice flour
1/4 cup tapioca flour
1/4 cup unsalted butter, melted
2 Tablespoon palm vegetable shortening, melted
2 1/2 teaspoons xanthan gum (or guar gum)
Equipment:
oven
food processor
sauce pan
whisk
bowl
muffin tray
wire rack
Cooking instruction summary:
Preheat oven to 350°F.Whisk all dry ingredients together in a large bowl; set aside.Peel pears; reserve one half for pear sauce.Chop 1 1/2 pears into 1/4" pieces.Chop 1/2 pear about the same size; place into small sauce pan with 1/4 cup filtered water.Cook until tender (about 5 minutes).Run through mini food processor or mash by hand, makes about 2 Tablespoons.In a medium size bowl whisk eggs; add all wet ingredients together, including pear sauce, but not the chopped pears; whisk well.Add the pears to mixture and fold in.Make a well inside the dry ingredients; and add the wet ingredients.Fold together until well blended.Oil muffin pans, and fill cups with mixture a little over the top so that they are rounded.Smooth out tops, as whatever they look like after being smoothed is somewhat the shape they will be after they bake.If you reserved some pears for the tops, add them to the top of muffins and push into dough half way.Bake for approximately 28 - 30 minutes or until golden.Remove from oven and set muffin pan on a wire rack to cool for at least 5 minutes before removing from pan. The sooner you remove them the more fragile they will be, but I successfully lifted them from the pans after 5 minutes of cooling.
Step by step:
1. Preheat oven to 350°F.
2. Whisk all dry ingredients together in a large bowl; set aside.Peel pears; reserve one half for pear sauce.Chop 1 1/2 pears into 1/4" pieces.Chop 1/2 pear about the same size; place into small sauce pan with 1/4 cup filtered water.Cook until tender (about 5 minutes).Run through mini food processor or mash by hand, makes about 2 Tablespoons.In a medium size bowl whisk eggs; add all wet ingredients together, including pear sauce, but not the chopped pears; whisk well.
3. Add the pears to mixture and fold in.Make a well inside the dry ingredients; and add the wet ingredients.Fold together until well blended.Oil muffin pans, and fill cups with mixture a little over the top so that they are rounded.Smooth out tops, as whatever they look like after being smoothed is somewhat the shape they will be after they bake.If you reserved some pears for the tops, add them to the top of muffins and push into dough half way.
4. Bake for approximately 28 - 30 minutes or until golden.
5. Remove from oven and set muffin pan on a wire rack to cool for at least 5 minutes before removing from pan. The sooner you remove them the more fragile they will be, but I successfully lifted them from the pans after 5 minutes of cooling.
Nutrition Information:
covered percent of daily need
