Pear and Walnut Muffins

Fragrant pears and walnuts make an unbeatable combination. For this recipe, you can use any type of pear available, though we suggest Anjou or Bartlett. Adding ground walnuts to these muffins results in a delightful richness. 

Turbinado sugar has large blond crystals and a subtle molasses flavor; substitute granulated sugar if you don't have turbinado

Ingredients

• 1/2  cup  chopped walnuts
• 1  cup  all-purpose flour (about 4 1/2 ounces)
• 1/3  cup  whole wheat flour (about 1 1/2 ounces)
• 1 1/2  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 2/3  cup  packed brown sugar
• 2  tablespoons  canola oil
• 2  teaspoons  vanilla extract
• 1  (8-ounce) carton plain fat-free yogurt
• 1  large egg
• 1 1/2  cups  finely diced peeled pear
• Cooking spray
• 3  tablespoons  turbinado sugar

Preparation

Preheat oven to 400°.

Place walnuts in a food processor; process until finely ground.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.

Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.

Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.

Source : Jennifer Martinkus MyRecipe

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