Pear-Almond Muffins

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 for 23 minutes or until muffins spring back when touched lightly in center.

peeled ripe bartlett, lemon juice, sugar, baking, almonds, sugar, eggs, vanilla, almond, cooking spray

Taken from www.myrecipes.com/recipe/pear-almond-muffins (may not work)