The pear and chocolate muffins were made using the ‘Pear and Chocolate Cake’ recipe from the book “Golosi di Salute” by Luca Montersino, a gluten-free and dairy-free cake, perfect for breakfast and any time of the day. A unique taste, the sweetness of the pears and the bitterness of the chocolate. These pear and chocolate muffins are fluffy and moist just right, without butter, made with extra virgin olive oil, which we can pair with excellent lactose-free custard.
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- Difficulty: Very Easy
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 9 eggs
- 3 egg yolks
- 1.5 cups sugar (*)
- 2.5 cups gluten-free rice flour
- 2 tbsp honey
- 1/2 cup unsweetened cocoa powder, gluten-free
- 1 tsp baking powder, gluten-free
- 1/3 cup extra virgin olive oil
- 1/4 tsp salt
- 1 vanilla pod
- 1.5 lbs Abate pears
Tools
- 2 Bowls
- 1 Stand Mixer
- 6 Muffin Liners
Steps
Break the eggs into a bowl and whip with the sugar, egg yolks, salt, honey, and vanilla, using a stand mixer or electric beaters on high speed.
Once a light and fluffy cream is obtained, add the oil in a stream while whipping the egg mixture.
Combine the rice flour, cocoa, and baking powder, previously sifted, with a hand spatula.
Cut the pears into cubes and add them to the mixture.
Pour into muffin liners filling 2/3 full.
Bake at 350°F in a preheated static oven for 20-25 minutes for the muffins.
WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
* My version uses a lower amount of sugar, about 1 cup, which is much less than the original recipe, but the pear and chocolate muffins are still delicious.
Baking a 20 cm cake at 350°F in a preheated static oven takes about 40 minutes.
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