Fresh Pear-Almond Muffins

I came up with this recipe in an attempt to use up some pears before they went bad. I really like what I came up with mainly because it’s not super complicated and there aren’t any other competing flavors with the pears. The other ingredients are delicate and allow the pears to stand out. With all that being said, please note that these measurements are approximations… Enjoy!



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper cups.

Step: 2

Combine flour, almond flour, baking soda, cinnamon, and salt in a large bowl. Fold pears and pecans gently into flour mixture.

Step: 3

Mix white sugar, milk, brown sugar, butter, egg, and vanilla extract together in a second bowl. Fold sugar mixture into the flour mixture until batter is blended. Spoon batter into the prepared muffin tin.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.


Per Serving: 284 calories; protein 4.9g; carbohydrates 38.4g; fat 13.3g; cholesterol 25mg; sodium 242.3mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.

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