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

Recipe by Oxmoor House August 2011

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Recipe Summary test

Yield:
12 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

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

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

181 calories; fat 6g; saturated fat 0.8g; mono fat 3g; poly fat 1.5g; protein 4.6g; carbohydrates 27.6g; fiber 2.2g; cholesterol 38mg; iron 0.6mg; sodium 210mg; calcium 75mg.
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