Pear and Kamut muffins

Ingredients for 1 servings:

• 230 g Kamut flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon powder
• ¼ tsp clove powder
• ¼ tsp nutmeg, freshly grated
• 20 g whole cane sugar
• 100 g raw cane sugar
• 2 tbsp forest honey
• 1 egg(s)
• 80 ml oil, neutral
• 230 ml pear juice
• 200 g pear(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

makes about 12 muffins

Mix flour, baking powder, baking soda, clove powder, nutmeg, and 1/2 teaspoon of cinnamon powder in a bowl. In another large bowl, whisk together the raw cane sugar (if you don’t like the taste, you can simply use more raw cane sugar or honey), 70g of raw cane sugar, honey, egg, oil, and pear juice. Then add the flour mixture and whisk everything briefly. The batter will remain very runny. Peel, core, and slice the pears. Fold in the pear pieces. Place paper muffin cups in a 12-hole muffin tin or two 6-hole muffin tins. Spoon the batter into the muffin cups. Mix the remaining raw cane sugar with the remaining cinnamon powder. Sprinkle the sugar-cinnamon mixture thinly over the filled cups. Bake in an oven preheated to 160°C (320°F) on the middle rack for about 20 minutes. Remove from the oven and let the finished muffins cool on wire racks. Note: If you like, you can also soak 50g of raisins in 3-4 tablespoons of rum overnight and add them to the dough. Kamut flour is sometimes hard to come by. Alternatively, you can use a mixture of 100g of whole wheat or spelt flour and 130g of white flour.