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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
- 2 ripe pears
- 3/4 cup whole milk ricotta
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup butter, melted and cooled
- 2/3 cup sugar
- 2 cups almond flour or almond meal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 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.
- This recipe was entered in the contest for Your Best Pears
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
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