Yield
12 servings (serving size: 1 muffin)

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 4

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

Cooking Light Gluten-Free Cookbook

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