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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

See full recipe on Karina's Kitchen
Pear Polenta Muffins
notes:

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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