Pear and Walnut Muffins

DIFFICULTY LEVEL

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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 raw sugar

Instructions

  1. Preheat oven to 400°.
  2. Place walnuts in a food processor; process until finely ground.
  3. 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.
  4. 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.
  5. Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with raw sugar.
  6. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
  7. Remove from pans immediately. Place on a wire rack.
  8. Serve either warm or at room temperature

Nutritional Information

Serving Size: 5
Calories: 161
Total Fat: 5 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 16 g
Sodium: 188 mg
Carbs: 27 g
Protein: 3 g

Source:

MyRecipes.com

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