Equipment
- Muffin pan (15 cups)
- food processor or blender
Ingredients
- 1/2 cup chopped walnuts
- 1 cup all-purpose flour (about 4.5 oz.)
- 1/3 cup whole wheat flour (about 1.5 oz.)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2/3 cup packed brown sugar
- 2 Tbsp. canola oil
- 2 tsp. vanilla extract
- 1 8 oz. carton plain fat free yogurt
- 1 large egg
- 1 1/2 cups finely diced peeled pear
- Cooking spray
- 3 Tbsp. raw sugar
Instructions
- 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 raw 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.
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