These hazelnut pears muffins are delicious for breakfast or a snack. I love baking desserts a lot and I love experimenting with different, unrefined flours, as well as the various types of plant based milk and whole sugars.
Oat flour and milk, still little used in desserts, become perfect ingredients to make nutrient cakes, especially suitable for children.
Panela sugar is special: moist, perfumed, it is not refined and maintains the taste and nourishment of whole foods.
Hazelnuts are the added value in cakes, particularly if they are toasted. They release an unmistakable scent and make the dough soft. Pears, melting in the oven with the rest of the ingredients, are the key to a simple recipe, yet special because of the quality of the ingredients used.
Hazelnut pears muffins: Ingredients
2 organic free range eggs
Pinch of sea salt
150 ml (5 fl oz) oat milk
50 ml (2 fl oz) warm water
80 ml (3 fl oz) mild extra virgin olive oil
250 g (7 oz) whole wheat flour, sifted
50 g (2 oz) oat flour
1 tsp organic baking powder
80 g (3 oz) raw sugar, Panela quality
80 g (3 oz) toasted hazelnut flour
15 whole toasted hazelnuts
2 pears, diced
Hazelnut pears muffins: Method
- Preheat the oven to 180°C (350°F/Gas 4). In a bowl, beat the eggs with salt, oat milk, water and oil until a frothy compost is obtained.
- In another bowl, mix the flours, baking powder, sugar and add to the liquids.
- Once you get a creamy mixture, add the pears, cut into cubes.
- Pour the dough into the paper muffins molds. Add two or three hazelnuts in each mold and bake for 15-20 minutes.