Pear & Walnut Buckwheat Muffins

Ingredients

• 2 (340 g) pears
• 1 (50 g) large egg
• 1/2 cup (120 g) plain kefir
• 2 tbsp (42 g) date syrup
• 1 cup (120 g) buckwheat flour
• 1 tsp (2 g) ground cardamom
• 1 tsp (5 g) sodium-free baking powder
• 1/4 cup (30 g) chopped walnuts

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Method

1. Heat the oven to 350°F (175°C) and line 8 holes of a standard 12-cup muffin pan. Dice one pear and coarsely grate the other; the grated one keeps the muffins damp.
2. Beat the egg, kefir and date syrup, then fold in the buckwheat flour, the cardamom and the baking powder.
3. Fold the pears and most of the walnuts through, spoon into the cases, scatter the rest of the walnuts on top and bake 20-22 minutes, until a skewer comes out clean. Cool 5 minutes in the pan.