• 2 cups shredded, firm pears
  • 1/2 cup shredded almonds, divided
  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/3 cup oil
  • 1/2 cup milk
  • 1/4 teaspoon almond extract
  • 2 tablespoons sugar

Preheat oven to 400°F. Fit SaladShooter® electric slicer/shredder with Shredding Cone. Shred pears and almonds in small mixing bowl. Set aside. In large mixing bowl, combine flour, sugar, baking powder and salt. Measure shredded pears and 1/3 cup almonds. Stir into dry ingredients. Set aside remaining almonds. In separate bowl, beat egg, oil, milk and almond extract. Combine with flour mixture and beat only until all ingredients are moistened. Fill greased (bottom only) or paper baking cup-lined muffin pan 2/3 full. Combine remaining almonds with 2 tablespoons sugar. Top muffin batter with almond/sugar mixture. Bake for 18 to 20 minutes. Remove from pan immediately.

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Snowy Pear Muffins