Pear Muffins

Ingredients

• 150 g spelt whole‑grain flour (and a little flour for the work surface)
• 50 g chopped almond kernels
• 50 g coconut palm sugar
• 20 g cocoa powder (2 tbsp)
• 1 egg yolk
• 130 g cold butter
• 2 ripe pears
• 100 ml pear juice
• 1 tsp Cornstarch

Instructions

1. 1.

   Mix flour with almonds, sugar and cocoa powder and mound on the work surface.

2. 2.

   Press a well in the center of the flour mixture and add the egg yolk. Distribute 125 g butter pieces around the well and cut everything through with a knife. Knead into a smooth dough with your hands, shape into a ball, wrap in cling film and chill for at least 30 minutes.

3. 3.

   Meanwhile peel, quarter, core and dice the pears.

4. 4.

   Place pears with pear juice in a pot and bring to a boil over medium heat. Whisk cornstarch with 3 tbsp cold water. Add to the pear mixture, boil again, remove from heat and let cool.

5. 5.

   Brush six oven‑proof tins (6 cm diameter) with remaining butter.

6. 6.

   Roll out dough on a floured surface. Cut six circles (6 cm diameter) and place in the tins. From the leftover dough cut six strips (6 x 16 cm) and line the rims of the tins with them.

7. 7.

   Fill the tins with pear compote and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes.