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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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According to , 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. Ingredients:
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:
1. Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups.
2. Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.
3. Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear.
4. Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes.
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