3/4 c. oats

1 1/2 c. all-purpose flour

2/3 c. sugar

3/4 t. baking soda

2 t. baking powder

1/2 t. ground cardamom

1/2 t. ground nutmeg

3/4 t. salt

1 c. of grated pear (~2 medium firm pears)

6 T. olive oil

1 c. rice milk

4 t. egg replacer (equivalent to 1 egg)

4 T. water

1 t. vanilla extract

1 c. toasted hazelnuts, coarsely chopped

Preheat oven to 375º F.

Combine the wet ingredients (rice milk, oil, vanilla, water and egg replacer) in a small bowl.

Combine the dry ingredients (oats, flour, sugar, baking soda, salt, cardamom and nutmeg) in a large bowl. Stir in the chopped hazelnuts and grated pear. Make a well in the center and pour in the wet ingredients. Stir just until mixed.

Spoon into greased muffin tin and bake for 20-25 min. Allow to cool in the pan for 10 min. before removing from pan.

Smitten Kitchen: Pear and Hazelnut Muffins