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Preparation time
0min
Total time
0min
Portion
12 portion(s)
Level
easy

Ingredients

Dry Ingredients

  • 210 g caster sugar, (or milled white sugar)
  • 130 g buckwheat flour
  • 65 g tapioca flour
  • 65 g potato starch
  • 2 tsp GF baking powder

Wet Ingredients

  • 2 tablespoon egg-replacer, (mix with 1/2cup water) = 4 eggs
  • 100 g Rice Bran Oil
  • 2 tinned pear halves, (1 pear)
  • 1 tsp Vanilla ess or extract

Accessories you need

  • Spatula TM5/TM6
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Recipe's preparation

  1. Measure dry ingredients into bowl and mix for 5 seconds / speed 2

     

    Remove MC and add the egg-replacer mix, slowly though the lid hole, while continuing to mix on speed 2

     

    Add oil, replace MC and mix for a further 5 seconds

     

    Scrape down sides of the bowl

     

    Add pear and vanilla, then mix for 10 seconds / speed 9, or until batter is smooth

     

    Pour mixture into a muffin tray and bake at 180°C/350°F for approx 20-22 minutes depending on your oven. 

     

Tip

These freeze really well for easy lunchbox fillers!

We sometimes add goodies like choc chips or marshmallow.  You could probably use anything you like.

I've also made a savoury version with zucchini, but haven't mastered it yet so it's a bit hit and miss.  Just swap the sugar for a teaspoon of salt and replace the pear with zucchini or a similar 'watery' veg.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Buckwheat Pear Muffins (GF/Vegan/Failsafe)

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