Prep Time: 20 minutes
Cook Time: 40-45 minutes
Now we are in Fall it is the time for recipes which use all the seasonal fruit and spices, for warmth and flavour. I recently scored a load of windfall pears, which I was very pleased with, and decided to use some of them for cooking. As a result, I ended up whipping up these delicious vegan pear and walnut mini-muffins! This is based on an apple cake recipe, but pears give it a bit more of a zing. This fruity mixture turns out rich, sweet, moist cakes which are easy to make, satisfying and portable. (You can either pour the mixture into muffin pans, or make as one large cake, but you will need to adjust the cooking time in that case. The individual ones will cook quicker).
Around 2 large pears, diced
2 cups of unsweetened apple juice
2 cups of sultanas (golden raisins)
1 and ½ cups of brown sugar, or golden caster sugar
2 teaspoons of salt
6 tbsps of vegan margarine, e.g. Earth Balance
1 teaspoon of ground cinnamon
1 teaspoon of nutmeg
2 tsps of baking powder/bicarbonate of soda
3 cups of plain all-purpose flour
1 cup of chopped walnuts or pecans
1) Put the diced pears, apple juice, raisins, sugar, salt margarine and spices in a large saucepan and bring to the boil. Simmer for 5 minutes with no cover, then remove from the heat and let cool to room temperature.
2) Preheat the oven to 180º C/ 350 º F in the meantime. Grease the cake tin/muffin pan with non-stick cooking spray, sprinkle some flour on, tap off the excess.
3)Mix the flour, baking powder and walnuts in a large bowl. Then fold in the pear mixture from the saucepan when cooled. Pour into the prepared baking tin.
4) Bake in the oven for around 40-45 minutes, until done through (test by inserting a toothpick into the centre – if it comes out clean, it is done).
5) Transfer to a wire rack and let cool for around 10 minutes.
That's it! Enjoy.
I hope you enjoyed this blog and your votes and comments are always appreciated.
*Image courtesy Flickr creative commons.