Pear Polenta Muffins
These muffins are grainy and tender with soft sweet bites of pear that almost melt in your mouth.
2 cups diced ripe pears
¾ cup organic ground cornmeal
¾ cup sorghum or rice flour
¼ cup tapioca starch
1 teaspoon sea salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ cup light olive or vegetable oil
1 soft ripe medium banana, mashed well
⅓ cup milk or non-dairy milk
¾ cup organic brown or raw sugar
1 tablespoon vanilla extract
Organic raw sugar for topping, if desired
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- Recipe byKarina's Kitchen
- Viewed 352 times
Sorghum and rice flour work equally well in this gluten-free recipe. This recipe is egg-free and easily vegan if you use a non-dairy milk. If you prefer to use eggs, use 2 large free-range organic eggs and reduce the baking powder to 1½ tsp.
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