Pear-Almond Muffins
Pear-Almond Muffins is a dairy free and vegetarian recipe with 12 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. This morn meal has 184 calories, 4g of protein, and 7g of fat per serving. A mixture of almond extract, eggs, slivered almonds, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.