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Baked stuff, Glutenfree, Lactose-free, Recipes, Sweet treats, Vegan, Vegetarian
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Pear muffins with white chocolate and pecans

Al of a suddden autumn came, frost warning and quickly I had to pick the last pears still hanging on our pear trellis. High time to make this goodie! Pear muffins with white chocolate and pecans.

The spring and summer of 2020 passed like in a hurry. My small team and I worked as diligent workhorses from midsummer until the end of August. Fun, intense but also very many hours to stand on your two feet and legs.
Sometimes Im amazed how much you can achieve as a human being! Super powers to bring out when needed, like a power pool to just scoop out from. Take, take, take and Give, give and give!
Although you pay a price. The energy is not inexhaustible, the body can only go on for a maximum of a certain time. Stress and pressure take their toll… Now it’s my time to recover as the summer is ended, the autumn mists come earlier in the evenings and the haze sticks a little bit longer every morning.
More and more often I can enjoy my double espresso in a bathrobe all by myself. After an intense summer I enjoy it twice as much. No matter how much I like being around people, talking and helping them, there is also a need for silence and being on my own.
New ideas can take place and new plans are forged for autumn, winter, spring and a new summer. But first we will drink hot chocolate, light a fire and eat pear muffins💚

It was early evening when I finally came out to make these photos. A hour later the dinner had to be served for my lovely hotel guests but I completely lost time with the light, temperature and beautiful flowers. It was so long ago I had the time play with my camera! … Luckily my husband reminded me, otherwise we would have had hungry guests haha. Preparation and good planning is the always the key word when working in the kitchen!

Huge pear harvest!
I came up with this recipe already last year when we had a huge harvest of pears for two months. The ripening of the trees took turns and the harvest grew. What a luxury it is to just go outside and pick up what you need! I hope I never get used to it ….

Since I am a so-called “crunch slave” (ie there must always be something crunchy in my dishes no matter when it is to be served), this also applied to these cakes. The crunch comes from both the white chocolate and the pecans in this case.
In the restaurant, we make the cakes in silicone muffin tins, but it probably work just fine to make it as a whole pie as well. Just adjust the time in the oven and you have something good to look forward to! To be honest, maybe you can call these muffins rather a crumb pie with crunch in muffin tins …

NOTE! Vegan white chocolate very often contains nut- or almond butter, something to keep an eye on in case of any allergies.
Like most home-baked products, they are best freshly baked or at least the same day. It also works fine to warm up the day after shortly on low heat in the oven.

Pear muffins with white chocolate and pecans
About 6-8 normal sized muffins

2 dl / 75 grams of rolled oats (gluten-free if you prefer)
1 dl / 65 grams my own gluten-free flour mix
1 dl / 100 grams of granulated sugar
1 pinch of salt
125 grams of plantbased butter
50 grams of white chocolate (vegan), coarsely chopped
1.5 dl/ 70 grams of pecans, coarsely chopped
About 2 pears depending on how big they are
About 1 tablespoon unrefined sugar to sprinkle on top

How do I do it?
1. Set the oven to 200 ° C.
Prepare the muffin tins (butter them if necessary depending on the material) or take a large pie tin.
2. If you do not have the gluten-free flour mix already prepared, start mixing those ingredients separately in a bowl. Store in a jar with a lid or plastic bag until the next time you need it!
3. Add rolled oats, flour mix, sugar and salt to a bowl. Stir it al together. Cut the butter into smaller pieces and add it to the bowl with the other ingredients. Pinch down the butter but avoid working the dough too much.
4. Chop the white chocolate and pecans and fold it into the muffin dough.
5. Peel the pear and cut it into large enough slices to fit the shape you have chosen. You can also grate the pear roughly if it is better suited for the purpose or the size of the tin.
6. Put some dough in the middle of each muffin tin and press it together. Place the pears on top and add more dough. If necessary, press the dough a little so that they hold their shape when you take them out of the muffin tins. Finish with som unrefined sugar sprinkled on top.
7. Place the molds on a plate and place in the oven for about 10-15 minutes or until they have a golden color and feel thoroughly baked (the time depending on the variety and size of the molds / mold you used).

Let the autumn rush go on as best they want. We enjoy the pear cakes with a cup of hot tea or chocolate. Some custard or ice cream is nota bad accompaniment to the muffins.

This recipe is free of gluten and lactose but contains nuts of various kinds (see the packaging of  the vegan white chocolate you use).

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