These delicious Walnut Pear Sorghum Muffins will sweeten up any morning. Recipe makes 18 muffins.
10 tablespoons unsalted, soft butter
1 cup white sugar
2 large eggs
2 teaspoons lemon zest
1 cup White Sorghum Flour
1 cup White Rice Flour
1 cup Tapioca Flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups plain yogurt
1 cup pear, peeled and diced
½ cup chopped walnuts
2 tablespoons raw sugar
Preheat the oven to 375.
Cream the butter and sugar together, until just combined. Do not overmix. Add the eggs, one at a time, mixing after each egg.
Combine all the dry ingredients together. Add one half of the dry ingredients to the wet mixture, mixing well. Add one-third of the yogurt and combine until well mixed. Add one-half of the remaining dry ingredients to the mixture, and combine. Continue this, alternating the yogurt and dry ingredients, until you have mixed both of them in, completely.
Add the pears and walnuts to the mixture.
Oil a muffin tin well, then sprinkle a little cornstarch or white rice flour on the bottom of each cup. Fill each space for muffin two-thirds full. Sprinkle the raw sugar over the top and set them in the oven.
Bake the muffins for about 35 minutes, or until the tops have browned and started to harden, and the entire house smells of sweet muffins.