This recipe is a gorgeous variation of my favourite soaked apple and cinnamon oat muffins. Pear and ginger go so well together, and the coconut in this recipe brings a subtle depth to the muffins that I enjoy.
These muffins don't hold together as well as plain flour muffins, but are yummier (in my opinion) and much healthier.
- 1c rolled oats
- 1/2c whole-wheat flour
- 1c sour dairy (eg. whey, kefir, yoghurt, buttermilk, or milk with 1T vinegar added)
- 1 large egg, room temperature
- 1/4c unrefined sugar, eg. jaggery, mascovada, sucanat, rapadura
- 1/2c butter, softened
- 1t vanilla essence
- 1/2c desiccated coconut or coconut flour
- 1/4t salt
- 1t baking powder
- 1/2t baking soda
- 2t ground ginger
- 1 large pear, peeled and diced
1. The night before you want to make your muffins, mix together 1c rolled oats, 1/2c whole-wheat flour and 1c sour dairy in a bowl. Cover and let stand overnight to soak and make the oats and flour more digestible.
2. After the original three ingredients have soaked for at least 8 hours and you're ready to bake your muffins, preheat the oven to 190°C / 375°F and line a 12-cup muffin tray with cupcake patties.
3. Add in the rest of the wet ingredients - 1 large egg, 1/4c unrefined sugar and 1/2c softened butter.
4. Combine well and then mix through the dry ingredients - 1/2c desiccated coconut, 1/4t salt, 1t baking powder, 1/2t baking soda and 2t ground ginger.
5. Peel and dice your pear and gently stir this into the batter.
6. Scoop mixture into prepared muffin tray, almost to the top of each cup.
7. Bake at 190°C / 375°F for 16 - 18 minutes, or until the muffins are golden and spring back when lightly touched.
8. Serve fresh with butter. These muffins are best eaten within 48 hours, but can also be frozen to enjoy at a later date (if they last that long.)
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