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
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Ingredients
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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
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1/4 teaspoon
baking soda
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1/2 teaspoon
salt
Directions
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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.
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Peel the pears, core them, and cut them into 1/2 inch chunks.
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Whisk the ricotta, eggs and vanilla together, and stir in the melted butter.
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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.
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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.
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.
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