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November's muffin of the month is filled with the exotic flavours of warm far away places... cardamom, star anise and cinnamon mingle perfectly with one of our local favourites, the pear. This special muffin has all the warm rich flavours you crave at this chilly time of year. Enjoy!

2 1/2c      flour

2/3c        sugar 

2tsp        baking powder

1tsp         baking soda

1/2tsp      salt

1tsp         cinnamon 

12            cardamom pods (seeds only)


1/4c       canned coconut milk

2tbsp    vanilla

1            398ml canned pear halves in juice

2           star anise

12         cardamom pods

2tbs       melted butter


2            eggs

Preheat oven to 375 degrees. 

**Rough chop the first 12 cardamom pods in order to release the seeds. Discard the pods and add the loose chopped seeds to your dry mixture.

In a large bowl combine the dry ingredients. Set aside. 

In a small pot combine the coconut milk , butter, canned pear halves and juice, star anise, remaining 12 cardamom pods (whole) and vanilla. Simmer on low heat for about 20minutes. Set aside and let cool to room temperature. Now remove the star anise and the 12 pods of cardamom. Slightly crush the pears into bite sized pieces with the back of a fork.

In a separate bowl beat the eggs until frothy, then add the cooled simmered pears along with all the cooking liquid.

Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) and bake for 20-25 minutes or until slightly golden.

TIP-  I like to garnish the muffin tops with some crystalline sugar, a slice of fresh pair and a star anise before popping them in the oven.

Makes 12.

TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer and using EARTH BALANCE or oil instead of butter. 


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