In my resent cookbook adventures, I stumbled across a small cookbook called Small Plates and Sweet Treats by Aran Goyoaga*. It is filled with gluten-free delights and wonderful hidden treasures like recipes on how to make gluten-free lady fingers and brioche.
This little recipe is filled with delicious pears and sweet spices that tickle your palate and smooths over any rough patches in your day.
At first glance, they recipe may look complicated and time consuming, but rest assured, it is not. And every minute you put into it, is SO worth it! Enjoy!
Here is the recipe; my notes are in italics:
Spiced Pear and Brown Butter Muffins
by Aran Goyoaga from Small Plates and Sweet Treats
1 1/4 stick (10 Tbsp) unsalted butter
1 c superfine rice flour – if your rice flour feels grainy, run it through a food processor, or a grinder, for a minute or two.
1/2 c almond flour
2 Tbsp tapioca starch- in a pinch, tapioca flour can be substituted for tapioca starch or corn starch
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp cardamom**
2 eggs, at room temperature
1/3 c maple syrup
1/3 c light brown sugar; packed
1 tsp vanilla
2 medium Bartlett pears, shredded*** – you can also use Anjou pears.
2 Tbsp. chopped pistachios, garnish (optional)
**If you don’t like cardamom, you can substitute it with a 1/16 tsp of nutmeg and 1/16 tsp cinnamon or 1/16th tsp cinnamon and 1/16th tsp clove. Both are great substitutions, it is just a matter of what you prefer. I did cinnamon and nutmeg and the muffins were amazing.
***To shred pears: Run the pears down the small side of a grater with the skin on.
Preheat the oven to 350*
In a small saucepan, cook butter over medium heat until it starts to bubble and the milk solids start to turn brown on the bottom of the pan (approx. 5 minutes). Remove from heat and transfer to a clean bowl to cool. I set the saucepan aside to save on clean up.
In a large bowl, or in the KitchenAid bowl, whisk together rice flour, almond flour, tapioca starch, baking powder, salt and spices.
In a separate bowl, whisk eggs, syrup, sugar, vanilla and brown butter. Add wet to dry ingredients and mix until well combine. Fold pear into batter.
Fill muffin cups 3/4 of the way. Sprinkle with pistachios.
Bake 20-25 minutes, or until toothpick is clean. Allow to cool in pan for 2 minutes, before transferring to a cooling rack. The cupcakes will be very soft with they are done. For best results, allow them to cool completely before serving.
Makes 12 muffins
Store in a Ziplock bag in the refrigerator. They will last for 3 days in the refrigerator. These muffins can also be frozen for up to 2 months.