My mum has a pear tree in her garden. Every year without fail we are always left with a glut of pears, wondering what to do with them. After all there are only so may pears you can eat. With a windfall of pears after the recent rain, it seemed about time to start using those that had already fallen.
Ingredients
125g Sourghum flour
125g Doves farm gluten free flour
2 teaspoons gluten free baking powder
1 teaspoon cinnamon
50g caster sugar
2 teaspoons of honey
100ml of rapeseed oil
250ml of summer fruit filling shop bought
2 eggs
4 small pears
Topping
18 blueberries or any fresh berry that is an ingredient of the summer fruit filling
50g of pure oats (suitable for coeliacs or gf non oat porridge)
1.If the pears are hard (mine were) they may need some preparation. Wash and chop the pears into quarters and then slices. Place the hard pears into a shallow frying pan cover with water and put onto a high heat, then allow to simmer gently. Once the water has evaporated and the pears are tender then add in a little more water you may need to adjust this depending on if the pears are still hard) to deglaze the pan. For hard pears add 20g of sugar at this stage and once the pears are covered seem tender and shiny take off the heat.
2.If you have fresh soft pears, wash and slice the pears, heat up gently in a frying to bring out their own sugars.
3.Heat the oven to 180 degrees centigrade
4.Line 6 holed muffin tin with muffin cases sprayed with spray oil
5.Mix the ingredients, fold quickly with a metal spoon and be careful not to over mix otherwise the muffins become hard
6.Divide the mix
7.Place the toppings on to the muffins: a sprinkle of pure oats or non oat gf porridge. Push in the berries into the muffins so that they sit firmly
8.Bake for 20 mins.
9. Store in an airtight container for a couple of days alternatively freeze.
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