Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.6 Kcal (593 kJ) | ||
| Calories from fat | 53.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.98g | 9% | |
|---|---|---|---|
| Cholesterol | 31mg | 10% | |
| Sodium | 14mg | 1% | |
| Potassium | 102.95mg | 2% | |
| Total Carbs | 19.36g | 6% | |
| Sugars | 8.8g | 35% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 4.02g | 8% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 189.43 Kcal (793 kJ) | ||
| Calories from fat | 72.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8g | 9% | |
|---|---|---|---|
| Cholesterol | 41.47mg | 10% | |
| Sodium | 18.73mg | 1% | |
| Potassium | 137.73mg | 2% | |
| Total Carbs | 25.9g | 6% | |
| Sugars | 11.77g | 35% | |
| Dietary Fiber | 3.78g | 11% | |
| Protein | 5.38g | 8% | |
| Vitamin C | 2.2mg | 3% | |
| Iron | 0.6mg | 2% | |
| Calcium | 38.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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