 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Pears and walnuts pair up so well together! Anjou or Bartlett pears work well for this recipe. Adapted from Cooking Light magazine(Jan/2006). Enjoy! Ingredients:
1/2 cup chopped walnuts |
1 cup all-purpose flour |
1/3 cup whole wheat flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2/3 cup packed brown sugar |
2 tablespoons vegetable oil |
2 teaspoons vanilla |
1 (8 ounce) carton plain yogurt (or vanilla if you like, experiment!) |
1 large egg |
1 1/2 cups finely diced peeled pears |
cooking spray |
1 tablespoon sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon ginger powder |
Directions:
1. Preheat oven to 400*F.
2. Place walnuts in a food processor, process until finely ground.
3. Gently spoon flours into dry measuring cups, level with knife. Mix flours, baking powder, baking soda and salt in a medium bowl, stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
4. Combine brown sugar, oil, vanilla, yogurt and egg in a small bowl, add to the flour mixture, stirring just until moist. Fold in diced pear.
5. Spoon the batter into 15 muffin cups coated with cooking spray. Mix together sugar, cinnamon and ginger powder in a small bowl. Sprinkle batter with cinnamon/ginger sugar. Bake at 400*F. for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans right away. Place on wire rack. Serve either warm or at room temperature. Enjoy1.
|
|