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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The recipe was simple and easy to follow, and I had most of the ingredients already in my pantry. —Betty Barfield 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 |
Directions:
1. Preheat oven to 350°.
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. 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. Bake at 350° for 23 minutes or until muffins spring back when touched lightly in center.
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