Pear Polenta 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.
Source: Karina’s Kitchen
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