Pear and Walnut Muffins
Makes 15 muffins
Topping:
3 Tbsp brown sugar
1/2 cup chopped walnuts
1/4 tsp ground cinnamon
Muffins:
2 cups (315g) whole wheat flour
1/3 cup (100g) brown sugar
2 tsp ground cardamon
1 tsp freshly ground nutmeg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup safflower oil
1 cup plain yogurt
2 tsp vanilla extract
4 or 5 ripe firm pears (I used Bosc), peeled, cored and chopped coarsely
1+ cup coarsely chopped walnuts
Preheat the oven to 350F.
Line muffin pan with muffin cups and spray with baking spray (try to find one without silicon).
Topping:
Stir together the topping ingredients and set aside.
Muffins:
In a medium bowl, stir together the flour, sugar, baking powder, baking soda and salt, cardamon and nutmeg.
In a larger bowl, whisk together the eggs, oil, yogurt and vanilla extract, until blended.
Add the dry ingredients and mix until just blended. Don't over mix; the batter will still be lumpy.
With a spatula, add the pears and walnuts. Again do over work the batter.
Transfer batter to prepared muffin cups, filling them to the top. Sprinkle the topping evenly on top of each muffin.
Bake for about 20 minutes, until dry on top and slightly springy. A tester should come out dry.
Remove from the oven and transfer to a rack. Let cool and enjoy!
Note:
The spray I like to use is Emeril's Creamery Butter, at your local supermarket
