ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pear-Almond Muffins

Yield 12 servings (serving size: 1 muffin)
"The recipe was simple and easy to follow, and I had most of the ingredients already in my pantry." —Betty Barfield

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

Nutrition 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

How to Make It

  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.

Cooking Light Gluten-Free Cookbook