by Savour
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Savour's Notes:
Expand2 ripe pears Ask a question about this ingredient
3/4 cups whole milk ricotta Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
1/2 cup butter, melted and cooled Ask a question about this ingredient
2/3 cups sugar Ask a question about this ingredient
2 cups almond flour or almond meal Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/4 teaspoon baking soda Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
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.
Ask a question about this stepPeel the pears, core them, and cut them into 1/2 inch chunks.
Ask a question about this stepWhisk the ricotta, eggs and vanilla together, and stir in the melted butter.
Ask a question about this stepIn 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.
Ask a question about this stepDivide 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.
Ask a question about this stepI used Trader Joe's as well. I should probably add that I live in Los Angeles, which is a dry climate.
I used Trader Joe's as well. I should probably add that I live in Los Angeles, which is a dry climate.
Rick Field is the founder of the pickle company Rick's Picks.
Savour -- Just curious, what brand of almond flour/meal do you use? When I tried your recipe, my muffins didn't hold together and I wondered if they'd benefit from some extra almond flour/meal since they're so moist -- or maybe there's a difference from brand to brand. I used Trader Joe's almond meal. The flavor profile is spot on!