Pear and Rum Muffins


Pear and Rum Muffins

My brother, Maaaa (aka. my mom) and I have been talking about making marijuana-induced baked goods for as long as Justin Trudeau and his peps in the Canadian parliament have been promising to legalize the plant. Maaaa says she would be willing to make marijuana breakfast muffins only when and if it’s legal because “I don’t want go to jail.”

In the meantime, I modified her pear muffins to be butterless and spiked with rum. I started with 2 tablespoons of rum, then 4, then 6, then, well then I forgot. I put 6 tablespoons in the recipe because it seems like a reasonable quantity. Certainly they would be better with marijuana but hey, “I don’t want go to jail.”


By Daniela Pimentel Furtado, Dulce y Natural

Total Time: 30 minutes

Makes: 12 muffins


  • 1 egg
  • ½ teaspoon baking powder
  • 100 grams cane sugar
  • 170 grams applesauce
  • 100 grams all purpose flour
  • 40 grams vegetable oil
  • 1 pear finely diced
  • 6 tablespoons rum


    Preheat the oven to 200°C. Mix the wet ingredients in one bowl. With the help of a food processor, mix the wet ingredients in a separate bowl. Mix all the ingredients together until well blended. Grease the cupcake pan with margarine or coconut oil and pour the batter. Bake for 15 minutes or until golden.