Prep 20 mins
Cook 20 mins
According to about.com, these pear muffins are a delightful Fall treat. Cinnamon, ginger and nutmeg add a nice flavor. As always, these muffins are at their best warm from the oven, but they freeze well, too. I can't wait to try them on a crisp Autumn morning.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup whole wheat flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon nutmeg
- 3⁄4 cup nonfat milk or 3⁄4 cup soymilk
- 1 large eggs, lightly beaten or 1⁄4 cup Egg Beaters egg substitute
- 2 tablespoons canola oil
- 1 large ripe pear, peeled, cored and chopped
- Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups.
- Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.
- Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear.
- Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes.
We really liked these. Even with equal amounts of whole wheat pastry flour and white flour, they were light and fluffy. Perfect sweetness and a lovely hint of spice. Thank you for posting.
Ours came out a little dry but still a good taste for low fat muffins. Thanks for this one.
Delicious pear muffins. I used only all-purpose flour, skim milk, and a sprinkle of brown sugar on top. Baked 18 minutes (at high altitude) and they are terrific.