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
- 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.
- Peel the pears, core them, and cut them into 1/2 inch chunks.
- Whisk the ricotta, eggs and vanilla together, and stir in the melted butter.
- 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.
- 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)