The gluten-free ricotta and pear muffins are delightful soft, light, and tasty treats perfect for breakfast, a snack, or to accompany after-meal coffee. I am always very wary of gluten-free flours because I fear ending up with a gummy product, but I am truly proud of these gluten-free ricotta and pear muffins. Try them too! I’m convinced you’ll find it hard to believe they are gluten-free.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 14 muffins
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups rice flour
- 0.33 cups potato starch
- 0.4 cups light brown sugar (or granulated)
- 2 large eggs
- 2 Williams pears
- 1 cup ricotta (cow's milk)
- 0.42 cups milk (I use lactose-free)
- 3.5 tbsps rice oil (or any other seed oil of choice)
- 1.1 tbsps baking powder
- to taste powdered sugar
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Muffin Tin
- 14 Muffin Liners
- 1 Cake Tester
- 1 Cooling Rack
Steps
In the mixer bowl or with an electric beater, work the eggs and sugar until they are light and fluffy. Add the ricotta and incorporate it into the batter. Pour the oil (I always choose rice oil because it has a neutral and very delicate taste that does not alter the final taste of the product) and the milk, mix and then incorporate the flour, starch, and baking powder.
Peel the pears, cut one into cubes and the other into thin slices. Incorporate the cubes into the batter, stirring with a spatula. Distribute the mixture into the paper liners placed in a muffin tin, filling them almost to the brim. Place a few pear slices on each muffin, slightly immersing them in the batter.
Bake in a preheated oven at 350°F for thirty minutes. Always remember to do the toothpick test before taking them out of the oven. If the toothpick comes out dry, the treats are baked.
Let them cool completely on a cooling rack, sprinkle with powdered sugar, and serve.
Notes
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Recipe source: Fior fiore in cucina October 2021.
