Pear-Almond Muffins

recipe
"The recipe was simple and easy to follow, and I had most of the ingredients already in my pantry." —Betty Barfield

Yield:

12 servings (serving size: 1 muffin)

Recipe from

Oxmoor House

Nutritional Information

Calories 181
Fat 6 g
Satfat 0.8 g
Monofat 3 g
Polyfat 1.5 g
Protein 4.6 g
Carbohydrate 27.6 g
Fiber 2.2 g
Cholesterol 38 mg
Iron 0.6 mg
Sodium 210 mg
Calcium 75 mg

Ingredients

1 1/2 cups chopped peeled ripe Bartlett pear (about 2 medium)
1 tablespoon fresh lemon juice
2 teaspoons sugar
8.6 ounces gluten-free baking and pancake mix (about 2 cups; such as Pamela's)
3/4 cup slivered almonds
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Combine first 3 ingredients in a microwave-safe bowl. Microwave at HIGH 4 minutes or until pear is very tender. Mash pear with a potato masher until pureed. Cool slightly.

3. While pear puree cools, weigh or lightly spoon baking mix into dry measuring cups; level with a knife. Place almonds in a food processor; process 40 seconds or until finely ground. Combine baking mix, almonds, and 1/2 cup sugar in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine eggs, extracts, and pear puree, stirring well with a whisk. Add to almond mixture, stirring just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray.

4. Bake at 350° for 23 minutes or until muffins spring back when touched lightly in center.

Note:

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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