LEMON PEAR GINGER MUFFINS

My husband bought a bunch of organic Bartlett pears from Costco that were begging to be used in a recipe. These muffins are super delish but not very "pear-y." The teenage boys next door loved them but thought the pear chucks were apples! The recipe contains turmeric which adds color...you can't taste it.

You can find the recipe at “Teri-Ann Carty” blog: TURMERIC LEMON PEAR GINGER MUFFINS

Dr. Michael Greger recommends 1/4 teaspoon of turmeric a day (with some exceptions) so you can benefit from its antioxidative, anti-inflammatory, anti-carcinogenic, and even neuroprotective properties. See this link for more information and videos.

What I did differently:

-Used whole wheat pastry flour instead of oat flour (1 1/2 cups was 200 grams)

-1 cup almond flour weighed 95 grams

-Did not have fresh ginger so used 1/3 tsp ground ginger and added it to the dry ingredients

-Used 1/2 cup pear puree instead of water

-Did not have cashew milk so used homemade hemp milk (milk sweetened with 3 dates in 4 cups so was not a significant amount of date in the 1/2 cup of milk used)

-I added the lemon juice to the milk to let it become "buttermilk"

-Did not add flax egg

-My zest measured 1/2 TBSP

-Did not add avocado oil

-Did not add date sugar (and everyone thought was plenty sweet without it)

-Increased the vanilla to 1 tsp

-My 1 cup of peeled, cored, and diced pear weighed 152 grams

-Topped each muffin with a small slice of pear before baking

-In my gas oven baked 23 minutes then immediately removed muffins and placed on cooling rack