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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I have not tried this recipe. I got it from the Sunday coupons. Ingredients:
1 cup all-purpose flour |
1/3 cup whole wheat flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup walnuts, coarsely chopped |
2/3 cup packed light brown sugar |
1/2 teaspoon ground cinnamon |
1 teaspoon fresh ginger, grated |
2 tablespoons enova brand oil |
2 teaspoons vanilla extract |
8 ounces plain fat-free yogurt |
1 eggs or 1/4 cup liquid egg substitute |
1 1/2 cups pears, peeled and finely diced |
cooking spray |
3 tablespoons turbinado sugar |
Directions:
1. Preheat oven to 400.
2. Lightly spoon flours into dry measuring cups; level with a knife.
3. Combine flours, baking powder, baking soda, and salt in a medium bowl; stir well with a whisk.
4. Stir in chopped walnuts.
5. Make a well in center of mixture.
6. Combine brown sugar, cinnamon, ginger, oil, vanilla extract, yogurt and egg in a small bowl; add to the flour mixture, stirring just until moist.
7. Fold in diced pear.
8. Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar.
9. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center.
10. Remove from pans immediately.
11. Place on a wire rack.
12. Serve either warm or eat room temperature.
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