Chocolate, Amaretti and Orange Pudding (Bonet Piemontese)
10
min
Easy
Gluten-Free Chocolate and Pear Muffins
The sweetness of pear and the rich flavour of cocoa come together in these soft, gluten-free muffins, perfect for a delicious breakfast.
- Difficulty
- Medium
- Prep Time
- 15 min
- Cook Time
- 25 min
- Servings
- 6 people
Ingredients
- Gluten Free Flour Mix for Sweets and Savouries, 150 g
- Bitter Cocoa Powder, 50 g
- Vanilla Baking Powder (15 g), 2 teaspoons
- Granulated Sugar (1 kg bag), as needed
- pears, 2
- sugar, 100 g
- salt, 1 pinch
- vegetable oil, 40 ml
- egg, 1
- milk, 80 ml
- yogurt, 80 g
Method
Preheat the oven to 180°C. Grease a muffin tin or line it with paper cases.
In a bowl, mix together the flour, cocoa, sugar, salt and baking powder. In a separate bowl, whisk together the oil, egg, milk and yoghurt.
Using a wooden spoon, gently fold the egg mixture into the dry ingredients, mixing only until just combined.
Fill the muffin cases to two-thirds full and decorate with the pear slices and sugar crystals. Bake for 20-25 minutes in the preheated oven, or until the muffins are nicely golden.
