- 280 grams Pastry flour
- 2 Pear (peeled, cut into small pieces)
- 1 teaspoon cinnamon
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- 1 egg
- 80 grams sugar
- 80 milliliters vegetable oil
- 200 grams Buttermilk
- 125 milliliters Pear juice
Grease the wells of a muffin baking pan with butter and place the pan in the freezer.
Mix flour with pieces of pear, cinnamon, baking powder and baking soda.
In a large bowl, whisk the egg slightly, add sugar, vegetable oil, buttermilk and pear juice and mix well.
Add the flour mixture to the egg mixture and then stir just until the dry ingredients are moist.
Fill in the dough into the muffin wells and bake in a preheated oven (180°C) (approximately 350°F) for 25 minutes. Let the muffins rest in baking sheet for 5 minutes. Remove muffins from the molds and allow to cool. To taste, brush top of muffin with a little liquid chocolate.