ALMOND MUFFINS WITH LEMON BUTTER
1-3/4 c flour
1/3 c sugar
2-1/2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 c milk
1/3 c oil
1 c finely chopped peeled pear
1/2 c chopped almonds, toasted
Mix dry ingredients. Make a well in center degrees F dry mixture.
In separate bowl mix egg, milk and oil. Add all at once to dry mixture. Stir just until moistened. Batter will be lumpy.
Carefully fold in pear and 1/4 c almonds. Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle remaining nuts on top.
Bake 400 20-25 min. until golden brown.
Remove from cups and cool slightly.
Serve warm with Lemon Butter.
Makes 12 servings
Combine 1/2 c butter, 1 T powdered sugar and 1 tsp lemon juice.
Beat with electric mixer on med speed until light and fluffy.
Stir in 1/2 tsp finely shredded lemon peel. Cover and let stand about 1 hour to develop flavor.