1-1/2 cups all-purpose flour
2/3 cup brown sugar, firmly packed
1/2 cup whole-wheat flour or all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1-1/4 cups pear, finely chopped
1/3 cup walnuts, coarsely chopped and toasted
3/4 cup 2% low-fat milk
2 tbsp. vegetable oil
1 lg. egg, lightly beaten
1 tbsp. granulated sugar
Preheat oven to 400°F. Combine first 6 ingredients in a medium bowl; stir well. Add pear and walnuts; toss gently to coat. Make a well in center of mixture. Combine milk, oil, and egg; and stir well. Add to flour mixture, stirring just until moist (dough will be sticky). Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle with granulated sugar. Bake at 400°F for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; let cool on a wire rack.
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