Pear Almond Muffins

Preheat the oven to 400 degrees. Prepare a muffin tin with butter and flour/Baker’s Joy/paper muffin cups.

Peel the pears and cut them into 1/2-inch chunks.

Whisk the ricotta, eggs and vanilla together, then stir in the melted butter.

In a large bowl, combine the sugar, almonds, baking powder, baking soda and salt. Gently but quickly fold in the ricotta mixture. Lumps are OK. Add the pears.

Divide the batter evenly among the muffin molds, slide the pan into the oven and bake for 20 to 25 minutes. Test a muffin with a toothpick—it should come out clean.

These muffins don’t store beautifully at room temperature for more than a day or two, so if you plan to eat them over the course of a week, I would keep them in the refrigerator.