¾ cup soft brown sugar
1/3 cup canola oil
1 large egg
1 cup of Almond milk
2 cups of flour
½ cup of almond flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 heaped tsp of ground ginger
2 cups of chopped tin pears (drained)
¼ cup of Dirty Int. olive brine
¼ cup of chopped crystalised ginger
1/3 cup soft brown sugar
¼ tsp ground ginger
2 tsp butter melted
Preheat oven to 230 and grease a muffin tray
In a bowl beat brown sugar, oil, and egg until blended, add in the almond milk and mix. In another bowl combine the flour, almond flour, baking soda, baking powder, ginger, and salt gradually beat into the wet mixture until blended. Add the chopped pear, crystalised ginger (optional), and olive brine and mix.
Fill the muffin tin approx ¾ full
For the topping combine brown sugar and ginger, stir in the melted butter until crumbly and sprinkle over the batter.
Bake for 16 – 20 minutes or until cooked (insert a knife to the centre of a muffin if it comes out clean they are ready)
Allow to cool for 5 minutes before removing to a wire rack to cool down.
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