It’s Fall! Time for some baking. First up: These Pear Cardamom Muffins
Pear Cardamom Muffins
Having grown up in Western Massachusetts and Connecticut, it’s strange to live somewhere without crunchy leaves and the unmistakable crispness that comes with fall. I miss it. A lot. Winter? That I do not miss. At all.
So I’ll stay where I am, and enjoy the weather that always feels something like a cross between spring and fall, which happen to be my favorites anyway.
While we don’t have the definitive fall weather here in San Francisco, we still get the seasonal produce that brings the same feelings of Autumn. Apples are crisp and juicy, pumpkins are everywhere and in everything (Facebook, Instagram, I’m looking at you), and hard winter squashes begin to replace the zucchini and pattypan varieties.
Don’t worry, I’ll make my pumpkin contribution to the blogosphere. I have a recipe in the files just waiting for October. But for now, how about a little reminder that this season is known as Harvest Time?makes one dozen muffins
3 ripe pears (about 1 1/2 pounds), divided
¼ cup palm shortening or soft butter
3 tablespoons honey
1 ¼ cup almond flour
½ cup arrowroot flour
3 tablespoons coconut flour
3/4 teaspoon baking soda
1 teaspoon ground cardamom (plus more for sprinkling on top, optional)
½ teaspoon ground cinnamon (plus more for sprinkling on top, optional)
⅛ teaspoon salt
- Preheat oven to 350 and line a muffin pan with parchment liners.
- Roughly chop half of the pears and place in a blender with the eggs, honey and shortening or butter. Blend until smooth.
- Mince the remaining pears and stir into the blended pear mixture.
- In a large mixing bowl, whisk together the almond flour, arrowroot, coconut flour, baking soda, cardamom, cinnamon and salt.
- Add the wet ingredients to the dry and stir to combine. Scoop into muffin tin and bake for 20-25 minutes, or until cooked through.
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