Pear Almond Polenta Muffins
Ingredients
- 1/4 cup honey
- 1/2 cup light flavour extra virgin olive oil plus 1 tablespoon
- 3 pears
- 1/2 cup buckwheat flour
- 80g polenta or cornmeal
- 2/3 cup almond meal
- 1 1/2 teaspoons baking powder
- 3 eggs
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- Rind of one lemon
Preparation
Preheat the oven to 180C and prepare a 12 muffin tin.
Heat 2 tablespoons honey and 1 tablespoon oil in a large non-stick frying pan over medium-high heat.
Add pear and cook stirring occasionally for about 12 minutes or until golden.
Transfer to a bowl and mash the pear.
Place the polenta in a high speed blender and blend to form a fine consistency.
Combine the flour, polenta, almond meal and baking powder in a bowl.
Use an electric stand mixer on high speed to whisk the eggs, coconut sugar, vanilla and remaining honey in a bowl for 5 minutes or until thick and tripled in volume.
Turn to medium-low and slowly add the oil until combined.
Then add the lemon rind.
Lastly fold in the dry ingredients and then the pear mixture.
Pour into prepared muffin tins, about 3/4 full.
Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
Cool in pan for 15 minutes.
Transfer to a wire rack to cool completely.
