Pear and Rice Nougat White Chocolate Muffins

Are you looking for delicious and soft muffins? This is the recipe for you! :)

Yesterday morning , I found a new brand of vegan chocolate and I as soon as I saw it I thought “White chocolate pear muffins! Finally, I can use my recipe!”

I kept this recipe in my notebook for so long that unfortunately I don't remember who gave it to me and I can't thank this person personally. :( I hope this nice lady will read my post, so that my thanks can be delivered through it.:)

Anyway, as you probably have already noticed, the original recipe lists white chocolate chips and not rice white chocolate, and you can absolutely feel free to use any kind of chocolate you want. I found the combination of rice white nougat chocolate and pear very nice, but, for example, it tasted too sweet for my husband....Mmmm...maybe you should try it, too, and give me your opinion. :)

For this muffins I also substituted cow buttermilk with goat buttermilk, but I imagine that not everyone uses goat dairy products since their taste can be quite strong and many might not be thrilled at the idea to use goat buttermilk. Therefore, feel free to use low fat cow buttermilk if you are not intolerant to it, or low fat lactose-free buttermilk, or, as I always suggest, just experiment using the ingredients you can use and let me know how it will go by leaving a comment. I'd be more than welcome to read your opinion and hints. :) So....Have fun and enjoy your muffins! :)

INGREDIENTS:

2 1/2 cups (320g) spelt flour or all-purpose flour

1/2 cup (100g) granulated brown sugar

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 large egg, lightly beaten

3/4 cup low fat goat butter milk (180ml) or mix 90ml plain goat yogurt with 90ml goat milk

1/3 cup (85ml) vegetable oil

1 tsp pure vanilla extract or pure vanilla powder or vanilla sugar

1 cup fresh pear cut into small pieces

1/2 cup (60g) rice white nougat crisp chocolate in pieces (or white chocolate chips as the original recipe says)

DIRECTIONS:

Preheated oven: 350ºF/180ºC

Baking time: 20-25 Minutes

Quantity: about 12 Muffins

In a medium bowl whisk together the egg, buttermilk, oil and vanilla extract. Then, fold in the fresh pear and white chocolate..

In a separate large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. 15-20 turns of the spatula should be enough. If you over mix the muffins will come out very dry.

Divide the batter between the 12 muffin cups (remember to grease the muffin tray if you don't use paper cups . Place the muffin tray on the middle rack in the oven and bake for 20-25 minutes or until a tooth pick comes out clean. Transfer to a wire rack and let cool completely before removing them from the tray. If you used paper cups you can remove them right away and let them cool on the rack.