Pear Almond Muffins

• 2 ripe pears
• 3/4 cup whole milk ricotta
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup butter, melted and cooled
• 2/3 cup sugar
• 2 cups almond flour or almond meal
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

1. Preheat the oven to 400 degrees. Prepare a muffin tin by greasing with butter and dusting with flour, lining with paper, or spraying with baker's joy.
2. Peel the pears, core them, and cut them into 1/2 inch chunks.
3. Whisk the ricotta, eggs and vanilla together, and stir in the melted butter.
4. In a large bowl, combine the sguar, almond flour, baking powder, baking soda and salt. Whisk in the ricotta mixture, leaving it lumpy. Fold in the pears.
5. Divide the mixture among the muffin cups (it will be thick and lumpy), and bake for 20-25 minutes. Test with a toothpick -- it should come out clean.

pears, milk ricotta, eggs, vanilla, butter, sugar, almond flour, baking powder, baking soda, salt

Taken from food52.com/recipes/12588-pear-almond-muffins (may not work)