Pear and Cinnamon Muffins


Time:  30minsIMG_7091[1]



  • 150g Self-Raising Flour (Gluten Free)
  • 75g Almond Meal
  • 1 teaspoons baking powder (Gluten Free)
  • 90g Unsalted Butter
  • 3 Eggs
  • 4 small Pears (Duchess/Williams)
  • 2 tsp Ground Cinnamon


  1. Set your oven to 190°C (375°F) and line a muffin tray with paper cases or butter.
  2. Peel and dice the pears into approx. 1cm cubes and add to a saucepan with the cinnamon.  Cover with water and bring to the boil.  Simmer until the water has minimised to about 4 tablespoons (pears should be just soft).
  3. Place the butter into a bowl and add the pears.  Stirring until the butter has melted and pears coated.
  4. Beat the eggs in a separate bowl before adding to the mixture.
  5. Add the flour and almond meal, using a spatula, fold the the mixture together.
  6. Spoon the mixture into the cases and bake for 10-15 minutes.