Maple Pear Muffins

• 2 cups gluten free flour (or all purpose flour)
• 1/4 cup brown sugar
• 1 1/2 teaspoons baking soda
• 1/2 cup maple syrup (real Vermont preferred)
• 2 eggs
• 1 cup plain whole-milk yogurt (or Greek yogurt)
• 1/4 cup butter, melted
• 1 teaspoon maple extract
• 1/2 teaspoon vanilla extract
• 1 cup pear, chopped
• 1/3 cup sliced almonds
• 1 tablespoon maple syrup

1. Preheat oven to 375. Grease muffin tin. Combine last two ingredients and set aside.
2. Combine flour, brown sugar, and baking soda.
3. In a separate bowl, whisk maple syrup with eggs until it creates a jelly-like texture.
4. Whisk in yogurt, butter and extracts until well combined.
5. Pour the wet over the dry, and stir to combine.
6. Fold in chopped pears.
7. Spoon batter into prepared muffin tin. Top each muffin with a pinch of sliced almond mixture.
8. Bake for 20-25 minutes, or until tops are golden brown.

flour, brown sugar, baking soda, maple syrup, eggs, milk, butter, maple, vanilla, pear, almonds, maple syrup

Taken from www.epicurious.com/recipes/member/views/maple-pear-muffins-57f5e26a55b91353353be32e (may not work)