Muffin Mondays - Pear and Almond Muffins
I don't use pear enough. While, I keep apples in the house, at all times, I only have pears when I plan to use them. This week, I was careful to pick up some, so I could make muffins with them.
Pear and Almond Muffins
1/2 cup ground almonds (I process and store them for future use.)
1 1/3 cup gluten-free brown rice flour mixture (You can use ready made King Arthur's gluten free flour or all purpose flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1 cup buttermilk
2 pears, peeled and diced
Preheat oven to 400°. Grease 12 - 15 muffin cups, depending on size of cups.
Combine flour, baking soda, baking powder and salt in a medium bowl. Mix together.
Stir in ground almonds.
Combine brown sugar, oil, vanilla, buttermilk and egg in a small bowl.
Add to the flour mixture, stirring just until moist. Fold in pear.
Spoon batter into muffin cups.
Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
Remove from pans immediately. Place on a wire rack.
Eat and enjoy.
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