Pear and buckwheat breakfast muffins
Cupcakes and muffins
Ever since reading Kim Boyce's Good to the Grain and the Gluten Free Girl's article on combining whole grain flours, I've given serious thought to the flavors of different flours and the textures that they create. <br />These muffins combine my current obsession with carrot cake with a long time interest in things that are filling enough to power me through my classes. I grated pears instead of carrots, added plenty of thick yogurt, and threw in some Medjool dates because I love them. The resulting muffin is filling, but not heavy and has the squidginess of a pudding faintly scented with buckwheat. It also has the bonus of tasting almost better defrosted after the spices have melded with the dates. <br /> <br />I hope you enjoy them.
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