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Dark Chocolate Pear Muffins

I think I'm becoming a bit of a muffin snob. I really can't find any muffins I like better than my chocolate banana muffins and now these. Because when pear season comes around and you have a big box of glorious ripeness begging to be preserved or even better -- mixed with dark chocolate -- you know what you have to do. Breakfasts for the next few days are going to be POWERFUL.

Whole wheat pastry flour is one of the big tricks in this recipe. It's much softer than straight whole wheat flour, so the texture can be melty-in-your-mouth and not chewy. You know I always prefer brown sugar or maple syrup and love to reduce the fat content with a little applesauce. If you use a flax egg and coconut oil, you get a hundred points.

And may the dark chocolate chips live long and prosper.

Dark Chocolate Pear Muffins
Dark Chocolate Pear Muffins
Dark Chocolate Pear MuffinsDark Chocolate Pear Muffins
Dark Chocolate Pear Muffins
Dark Chocolate Pear Muffins

Dark Chocolate Pear Muffins
inspired by Jo Cooks

1 cup all-purpose flour
1 cup whole wheat pastry flour
1 tsp baking soda
2 tsp cinnamon
½ tsp ginger
½ tsp salt

1/4 cup butter or coconut oil
¼ cup applesauce
1 egg [a flax egg works!]
1/2 cup brown sugar
2 T maple syrup
1 tsp vanilla
3/4 cup soymilk

2 pears, diced very small
1 cup chocolate chips

Preheat oven to 450 F. Spray muffin tins.

Cream applesauce, coconut oil and sugar with a mixer for one minute. Mix in the egg and then the vanilla and milk.

Whisk together flour, baking powder, soda, spices and salt. Mix dry ingredients into wet. Don't overmix! Add diced pears and chocolate chips and fold in carefully.

Fill greased muffin tins and reduce oven temp to 375 F. Bake for 20-25 minutes. Makes 12 medium muffins.

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