Pear-Almond Muffins

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.