Recipe by Kree
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.
Top Review by Mary Christmas
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.
- 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
Directions See How It's Made
- 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.