Makes 12 muffinsINGREDIENTS2 firm Bosc pears, medium dice Juice of 1 lemon Dry Ingredients:1 tablespoons brown sugar 3/4 cup buckwheat flour 3/4 cup almond meal 1/2 cup AP Flour 1/2 cup granulated sugar 1/4 cup light brown sugar 1/2 cup finely diced crystallized ginger, plus more for garnish 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon sea salt 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon Wet Ingredients:1 stick (1/2 cup) butter, melted and cooled slightly 2 eggs 1/4 cup Labne or greek yogurt 1/2 cup unsweetened rice milk or any milk of your choice DIRECTIONSPreheat oven to 350 degrees. Toss pears and toss with lemon juice and brown sugar. Allow to macerate for 30 minutes. Spread a single layer of pears on parchment lined baking sheet and roast for 15-20 minutes, stirring every 5 minutes. The skin should begin to curl and a touch of color will appear on the pears, but still keep its shape. It will continue to steam and give moisture to the muffins. In a large mixing bowl, combine all of the dry ingredients. In a separate bowl, whisk together the butter, eggs, yogurt, and rice milk. Combine the wet ingredients with the dry. Fold in the diced pear, saving some for garnish. Evenly divide the batter among 12 paper-lined muffin tins. Top each muffin with a sprinkle of ginger and pear Bake at 350 degrees until the center is firm, about 30 minutes. Set aside to cool for 10 minutes. The muffins will hold for a number of days and reheat nicely in a toaster oven.