Apple, Cherry, Pear and Almond Breakfast Muffins

Ingredients

• 1.3 cup self raising flour 
• 0.5 cup almond flour 
• 1.5 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1.5 teaspoon cinnamon 
• 0.3 teaspoon nutmeg 
• 0.3 teaspoon salt 
• 0.5 cup butter unsalted room temperature
• 0.5 cup granulated sugar 
• 2 large eggs room temperature
• 0.8 cup cream plain light sour (I used cream)
• 2 teaspoon dave's vanilla and coffee syrup 
• 1 tablespoon lemon zest 
• 1  apples cored peeled cut into 1/4″ dice
• 0.5 cup cherries dried
• 1  pears cored peeled cut into 1/4″ dice
• 2 tablespoon brown sugar light
• 2 tablespoon brown sugar light
• 0.3 cup blanched almonds and sliced

Equipment

• bowl
• frying pan
• oven
• blender
• muffin tray

Directions

1. Preheat oven to 350 degrees
2. Line 12 cup muffin tin with liners and spray with baking spray. Line a tray with almond slices and sit in oven for 4-5 minutes until almonds are just starting to toast, but not brown.
3. Remove pan and let cool.
4. Place flour, almond meal, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and mix well to combine. Set aside
5. In a mixer beat 1/2 cup of the butter and sugar until creamed.
6. Add one egg at a time until mixed. Scrape down sides of mixer and add sour cream, zest and vanilla blend.
7. Add flour ingredients and mix until just blended (do not over-mix)
8. Remove bowl from mixer and by hand add apple and cherries, mixing.
9. Spoon mixture into each cup filling about 2/3 of the way.
10. In a small bowl combine, pear, brown sugar, 2 tablespoons of butter and almonds and combine.
11. Place on top of each muffin.
12. Bake for 25-30 minutes or until the center of a muffin comes out clean.