• 2 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup almonds, divided
  • 2 firm pears (7 to 8 ounces each) such as Bosc or Anjou, peeled and cored
  • 1/2 cup milk
  • 1/3 cup oil
  • 1 egg
  • 1/2 teaspoon almond extract

Preheat oven to 400°F. Coat standard muffin pan cups with no-stick cooking spray or line with paper baking cups. 

Mix flour, 1/2 cup sugar, baking powder, and salt in a large bowl. Fit SaladShooter® slicer/shredder with Shred Cone. Shred almonds into a small bowl; measure out 1 tablespoon and set aside. Add remaining almonds to the flour mixture. Shred pears into the flour mixture. Beat milk, oil, egg, and almond extract in a small bowl; pour into flour mixture. Mix until all ingredients are just moistened.

Fill prepared muffin cups 3/4 full. Mix remaining almonds with 1 tablespoon sugar. Sprinkle over the top of the muffin batter. Bake for 19 to 22 minutes. Immediately remove muffins from muffin pan unless using paper baking cups. If paper baking cups are used, allow muffins to remain in pan for 5 minutes.

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Snowy Pear Muffins