Pear Spelt Muffins

Fibre-rich pear muffins are a great snack when you’re feeling like something sweet. The pectin found in pear is a type of soluble fibre that helps to improve digestion and keep your blood sugar levels steady. Do not use this recipe during weeks 1–2 of the FID Program. Egg allergy is common so do not use egg unless you have tested it.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Place paper patty pans into the holes of a 12-cup muffin tray (or alternatively grease the tray holes with a little extra rice bran oil).

Step 3

In a small food processor, blend the egg (or equivalent), maple syrup and milk until smooth.

Step 4

Then, while the motor is running, open the chute and slowly drizzle in the oil and blend well until smooth and creamy.

Step 5

Shift together the flour and baking powder and mix. (If you are gluten intolerant, use rice milk or ‘malt-free’ soy milk and gluten-free self-raising flour instead of spelt flour. If you are using gluten-free self-raising flour, don’t add baking powder.)

Step 6

Add the wet ingredients to the bowl with the dry ingredients and briefly mix using a large spoon. Then stir in the pear.

Step 7

Spoon the mixture into each muffin cup, ensuring each is about three-quarters full.

Step 8

Bake for 15 minutes or until slightly golden on top. Test with a toothpick to see if cooked through.

Step 9

If you are following the Eczema Detox Program, you can sprinkle the muffins with chia seeds (see photo).