What do you do when you have so many ripe pears which are unappealing to eat? Well, you can throw them out, or make some pear sauce and make these wonderful and healthy muffins.
Recipe is adapted from one of my friend's recipes.
1. 1 cup whole wheat flour (I used the whole wheat flour from Indian store that we use to make chapathis)
2. 1/2 cup of oat flour (Grind either rolled oats or quick cooking oats in a grinder to fine powder and measure the flour)
3. 1 tsp baking powder
4. 1 tsp baking soda
5. 1/2 tsp cardamom powder
6. 1/4 tsp cinnamon powder
7. 1/2 tsp clove powder
8. 1/2 tsp of black pepper powder (Yes, pepper to give it a kind of kick)
9. 1/4 tsp of salt
10. 1 cup of pear sauce
11. 1/4 cup of vegetable or canola oil
12. 2 TBSP of ground flax seeds mixed with 4 TBSP of water. If you are okay with using eggs, use 2 eggs in place of this.
13. 1/2 cup of sugar
14. 1/4 cup of honey
To make the pear sauce: Peel and core the pears. Chop them into chunks. Place them in a stock pot and cover them with water just so they are immersed. Boil until tender about 25 - 30 minutes and puree them. If the pears are too ripe, you can just mash them with potato masher after microwaving them for couple of minutes. That is what I did. Measure the pear sauce and keep aside.
Preheat the oven to 375 degrees Fahrenheit. In a bowl, mix together ingredients 1 through 9. Whisk it to mix properly. In another bowl, mix the rest of the ingredients and whisk till all of it are mixed properly. Now add the dry ingredients slowly and stir to combine. Do not over mix as you'll get hard muffins. Spray a mini muffin pan with veg. oil spray and fill the cups till almost full. Bake for 13 - 15 minutes or till toothpick inserted comes out clean. Remember every oven is different and adjust the baking time accordingly. For baking in regular size muffins, the bake time will be somewhere between 19 - 24 minutes. I actually had some left over batter after filling 24 cavities of the mini muffin pan. I poured them to mini tart pan and got 6 micro mini muffins. Original recipe calls for baking at 400 degrees, but I prefer to bake muffins at 375 so that the top doesn't get too brown.