Apple, Cherry, Pear and Almond Breakfast Muffins

Preheat oven to 350 degrees Line 12 cup muffin tin with liners and spray with baking spray.

Line a tray with almond slices and sit in oven for 4-5 minutes until almonds are just starting to toast, but not brown.

Remove pan and let cool.

Place flour, almond meal, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and mix well to combine.

Set aside In a mixer beat 1/2 cup of the butter and sugar until creamed.

Add one egg at a time until mixed.

Scrape down sides of mixer and add sour cream, zest and vanilla blend.

Add flour ingredients and mix until just blended (do not over-mix) Remove bowl from mixer and by hand add apple and cherries, mixing.

Spoon mixture into each cup filling about 2/3 of the way.

In a small bowl combine, pear, brown sugar, 2 tablespoons of butter and almonds and combine.

Place on top of each muffin.

Bake for 25-30 minutes or until the center of a muffin comes out clean.