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
How to Make It
Preheat oven to 350°.
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.