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!
- 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
- Preheat oven to 400*F.
- Place walnuts in a food processor, process until finely ground.
- 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.
- 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.
- 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.