Pear-Almond Muffins

Vegetarian
Dairy Free
Health score
2%
Pear-Almond Muffins
45 min.
12
185kcal

Suggestions


Start your day on a delicious note with these delightful Pear-Almond Muffins! Perfectly suited for a morning meal, brunch, or a cozy breakfast, these muffins are not only vegetarian but also dairy-free, making them a fantastic choice for a variety of dietary preferences. With a light and fluffy texture, each muffin is infused with the sweet, subtle flavor of ripe Bartlett pears and the nutty essence of almond extract, creating a harmonious blend that will tantalize your taste buds.

What sets these muffins apart is their wholesome ingredients, including gluten-free baking mix and slivered almonds, ensuring that everyone can enjoy them without worry. The addition of fresh lemon juice brightens the flavor profile, while the natural sweetness from the pears and a touch of sugar make these muffins a guilt-free indulgence. Each muffin contains just 185 calories, allowing you to savor a delightful treat without compromising your health goals.

Whether you're hosting a brunch gathering or simply treating yourself to a special breakfast, these Pear-Almond Muffins are sure to impress. Their inviting aroma wafting through your kitchen will have everyone eager to dig in. So, gather your ingredients and get ready to bake a batch of these scrumptious muffins that are as pleasing to the eye as they are to the palate!

Ingredients

  • 0.5 teaspoon almond extract 
  • 8.6 ounces baking and pancake mix gluten-free ( 2 cups; such as Pamela's)
  • 1.5 cups purée of usa bartlett pear ripe peeled chopped ( 2 medium)
  • large eggs 
  • tablespoon juice of lemon fresh
  • 0.8 cup slivered almonds 
  • 0.5 cup sugar 
  • teaspoons sugar 
  • teaspoon vanilla extract 

Equipment

  • food processor
  • bowl
  • oven
  • knife
  • whisk
  • potato masher
  • microwave
  • muffin liners
  • measuring cup

Directions

  1. Preheat oven to 35
  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.
  4. Place almonds in a food processor; process 40 seconds or until finely ground.
  5. Combine baking mix, almonds, and 1/2 cup sugar in a medium bowl; stir with a whisk. Make a well in center of mixture.
  6. Combine eggs, extracts, and pear puree, stirring well with a whisk.
  7. Add to almond mixture, stirring just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray.
  8. Bake at 350 for 23 minutes or until muffins spring back when touched lightly in center.

Nutrition Facts

Calories185kcal
Protein8.92%
Fat35.31%
Carbs55.77%

Properties

Glycemic Index
15.93
Glycemic Load
7.2
Inflammation Score
-2
Nutrition Score
5.8660869235578%

Flavonoids

Cyanidin
0.17mg
Catechin
0.09mg
Epigallocatechin
0.17mg
Epicatechin
0.04mg
Eriodictyol
0.08mg
Hesperetin
0.18mg
Naringenin
0.05mg
Isorhamnetin
0.18mg
Kaempferol
0.03mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:185.35kcal
9.27%
Fat:7.35g
11.31%
Saturated Fat:1.32g
8.27%
Carbohydrates:26.12g
8.71%
Net Carbohydrates:24.3g
8.84%
Sugar:13.46g
14.96%
Cholesterol:31.41mg
10.47%
Sodium:271.47mg
11.8%
Alcohol:0.17g
100%
Alcohol %:0.34%
100%
Protein:4.18g
8.36%
Phosphorus:169.88mg
16.99%
Vitamin E:1.86mg
12.43%
Vitamin B2:0.21mg
12.4%
Manganese:0.23mg
11.69%
Vitamin B1:0.14mg
9.1%
Folate:33.58µg
8.4%
Fiber:1.82g
7.27%
Magnesium:25.49mg
6.37%
Selenium:4.43µg
6.33%
Calcium:60.99mg
6.1%
Copper:0.12mg
6.08%
Vitamin B3:1.21mg
6.03%
Iron:1mg
5.55%
Vitamin B5:0.35mg
3.48%
Potassium:113.98mg
3.26%
Zinc:0.46mg
3.04%
Vitamin B12:0.15µg
2.56%
Vitamin B6:0.04mg
2.21%
Vitamin K:2.01µg
1.91%
Vitamin C:1.31mg
1.59%
Vitamin D:0.17µg
1.11%
Vitamin A:50.86IU
1.02%
Source:My Recipes