Pear Polenta Muffins

Pear Polenta Muffins photo
Twelve muffins
Karina’s Kitchen

These muffins are grainy and tender with soft sweet bites of pear that almost melt in your mouth.

ingredients

  • 2 cups diced ripe pears
  • 3/4 cup organic ground cornmeal
  • 3/4 cup sorghum or rice flour
  • 1/4 cup tapioca starch
  • 1 teaspoon sea salt
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 cup light olive or vegetable oil
  • 1 soft ripe medium banana, mashed well
  • 1/3 cup milk or non-dairy milk
  • 3/4 cup organic brown or raw sugar
  • 1 tablespoon vanilla extract
  • Organic raw sugar for topping, if desired

directions

See full recipe on Karina’s Kitchen »

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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