Pear and Buttermilk Muffins

Even though Oscar is eating unlimited amounts moderate salicylates we still have a lot of low chemical / failsafe foods as part of his diet to balance out the high and very high salicylate foods he is having regularly in small quantities.  These are usually at his day care centre where he has a list of morning and afternoon snacks that he can eat from their menu which contain some high and very high salicylates in small quantities, for example apple and blueberry muffins, banana bread (cinnamon), turkish bread (sesame seeds).  It means he can have the same foods as his friends more often and contributes to re-introducing those high level foods.

I found this recipe for Pear and Sour Cream Muffins at Wiltshire Online.  I only needed to replace the lemon juice, but made a few other tweeks as well; being made with sour cream they are very moist and stay that way for several days.  I made them a second time using some left over butter milk, but I didn’t have enough so added some rice milk – they were pretty good too.

Pear and Buttermilk Muffins

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Serves	16
Prep time	15 minutes
Cook time	30 minutes
Total time	45 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for	RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Sweet Things
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Picnic

Moist, delicious pear and sour cream muffins.

Ingredients

• 1 cup plain white flour
• 1 cup wholemeal plain flour
• 4 teaspoons baking powder
• 1/2 cup caster sugar
• 2 eggs (lightly beaten)
• 65g butter or Nuttelex (melted)
• 350g sour cream
• 1 teaspoon vanilla essence
• 1/2 teaspoon citric acid
• 2 Ripe pears (peeled, cored and diced into 1cm pieces)
• Canola oil spray (for greasing)

Directions

1.	Preheat the oven to 170°C and prepare 3 muffin trays.
2.	Sift the flours, baking powder and sugar into a large bowl, adding the husks back in. Add the citric acid.
3.	In a separate bowl combine the eggs, melted butter, vanilla and sour cream.
4.	Add the wet ingredients to the dry ingredients and mix through until just combined.
5.	Add 2/3 of the diced pear and stir through.
6.	Divide the mixture into the muffin trays and push the remaining pears lightly into the top of the muffins.
7.	Bake for 25 to 30 minutes, or until golden and cooked through.
8.	Let stand in the trays for 5 minutes then turn onto a wire rack to cool immediately.

Note

Low Chemical / Failsafe

Variations:

1. 4 pear halves in syrup can be substituted for the 2 pears.
2. substitute the sour cream for 1 cup of butter milk and 3/4 cup rice milk.