Author Notes: I made these because I was looking for a higher protein snack to feed my toddler, but they’re so moist and delicious they don’t last long in our house. Designed to be wholesome, the end result is more decadent — like a French Pear Tart in muffin form. Using ricotta in the muffins is an idea that came from baking queen Dorie Greenspan. If you’re not going to eat them within a day or two, store them in the refrigerator or freeze them. —Savour
Makes: 12 muffins
Ingredients
-
2
ripe pears
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3/4
cup whole milk ricotta
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2
eggs
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1/2
teaspoon vanilla extract
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1/2
cup butter, melted and cooled
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2/3
cup sugar
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2
cups almond flour or almond meal
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2
teaspoons baking powder
-
1/4
teaspoon baking soda
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1/2
teaspoon salt
Directions
- Preheat the oven to 400 degrees. Prepare a muffin tin by greasing with butter and dusting with flour, lining with paper, or spraying with baker’s joy.
- Peel the pears, core them, and cut them into 1/2 inch chunks.
- Whisk the ricotta, eggs and vanilla together, and stir in the melted butter.
- In a large bowl, combine the sguar, almond flour, baking powder, baking soda and salt. Whisk in the ricotta mixture, leaving it lumpy. Fold in the pears.
- Divide the mixture among the muffin cups (it will be thick and lumpy), and bake for 20-25 minutes. Test with a toothpick — it should come out clean.
/7921ec86-71cf-4708-8aba-dd9bc0a5205a--3985561805_9495990999.jpg "Pear Almond Muffins 2")
