Gluten Free Spiced Pear Muffins

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Juicy pears, roasted almonds, cinnamon and nutmeg are folded into a batter made from Hodgson Mill Gluten Free Pancake & Waffle Mix with Milled Flax Seed and then baked up into lightly sweet, golden muffins sprinkled with turbinado sugar for a little shimmer and crunch.



Melt butter in large saucepan over medium-high heat.  Add pears, sugar, cinnamon and nutmeg.  Sauté until pears are soft and mixture has become caramelized, about 3 minutes.  Remove pan from heat and set aside for pears to cool. 

Pulverize the sliced almonds in a food processor until they resemble a coarse meal.  Set aside. 

In a large mixing bowl, combine the pancake mix, almonds and sugar.  Whisk together.  Make a well in the center of the mixture and add the pears, eggs and vanilla extract.  Stir until just combined and evenly mixed.  Divide the batter equally into 12-14 lined muffin cups and sprinkle with turbinado sugar. 

Bake in a 350oF oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.  Cool for 5 minutes in the pan and then transfer to a wire rack to finish cooling completely.  

Store cooled muffins in an airtight container for up to three days. 

Notes:I used Bartlett pears. I didn’t peel my pears because the skins were soft and thin.  Be sure to peel pears with thick skin. Apples would be a good substitute for pears. I used honey roasted sliced almonds in my almond meal, but plain roasted sliced almonds would work just as well.  Store bought almond meal can be substituted for this step.

Original recipe by Holly

Makes approximately 12-14 muffins Print this Recipe

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