Gluten Free Corn Muffins With Pears And Expandex

Serving 12 people

45 min


  • 0% fat greek yogurt 1/2 cup + 1 Tablespoon non-fat Greek yogurt
  • baking powder 1 Tablespoon + 3 teaspoon gluten free baking powder
  • brown rice flour 1/2 cup brown rice flour
  • corn meal 1/2 cup corn meal
  • eggs 2 eggs
  • grape seed oil 1/2 cup grape seed oil
  • oat flour 1/4 cup gluten free oat flour
  • pears 2 ripe pears, chopped (1/4 cup reserved for tops + 1/2 pear reserved for pear sauce)
  • Potato Starch Flour 1/4 cup potato starch flour
  • rice flour 1/2 cup white rice flour
  • salt 1/4 teaspoon salt
  • shortening 2 Tablespoon melted shortening
  • sugar 1/2 cup + 1 Tablespoon sugar
  • sweet rice flour 1/2 cup sweet rice flour
  • tapioca flour 1/3 cup tapioca flour
  • unsalted butter 1/4 cup melted unsalted butter
  • xanthan gum 1 Tablespoon xanthan gum
  • expandex 1/4 cup Expandex
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How to make it

  1. Preheat oven to 350° F.
  2. Whisk all dry ingredients together in a large bowl; set aside.Peel pears; reserve one half for the pear sauce.Chop 1 1/2 pears into 1/4? pieces.Chop the other 1/2 pear about the same size; place into small sauce pan with 1/4 cup filtered water.Cook until tender (about 5 minutes).Run through mini food processor or mash by hand, makes about 2 Tablespoons.In a medium size bowl whisk eggs; add all wet ingredients together, including pear sauce, but not the chopped pears; whisk well.
  3. Add the pears to the mixture and fold in.Make a well inside the dry ingredients; and add the wet ingredients.Fold together until well blended.Oil muffin pans, and fill cups with mixture a little over the top so that they are rounded.Smooth out tops, as whatever they look like after being smoothed is somewhat the shape they will be after they are baked.
  4. Add the extra pears to the top of muffins; and push into dough half way.
  5. Bake for approximately 28 – 30 minutes or until slightly golden brown.
  6. Remove from oven and set muffin pan on a wire rack to cool for at least 5 minutes before removing from pan. The sooner you remove them the more fragile they will be, but I successfully lifted them from the pans after 5 minutes of cooling.