Ingredients
-
1/2
-
1
-
1/3
-
1 1/2
-
1/2
-
1/2
-
2/3
-
2
-
2
-
1
-
-
-
-
-
Directions
Pear and Walnut Muffins,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!,Do these freeze well? Can I make a loaf instead of muffins?,Ive made these, exactly as the recipe reads 6-7 times. These are our new favorite muffins. Have also made with apples (great) and peaches (not as good). Once I only had low cal peach yogurt and they were still great. Only tweak: roast the walnuts to a nice golden brown and let them cook before bringing them to walnut flour.
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Steps
|
1
Done
|
Preheat Oven to 400*f. |
|
2
Done
|
Place Walnuts in a Food Processor, Process Until Finely Ground. |
|
3
Done
|
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
Done
|
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
Done
|
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. |
