Pear-Almond Muffins

"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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 181
  • Fat: 6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.5g
  • Protein: 4.6g
  • Carbohydrate: 27.6g
  • Fiber: 2.2g
  • Cholesterol: 38mg
  • Iron: 0.6mg
  • Sodium: 210mg
  • Calcium: 75mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 4. Bake at 350° for 23 minutes or until muffins spring back when touched lightly in center.
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