Pear and Walnut Muffins

Photo: Jan Smith

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.

Yield: 15 servings (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 30%
  • Fat: 4.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 2.5g
  • Protein: 3.1g
  • Carbohydrate: 23.9g
  • Fiber: 1.3g
  • Cholesterol: 14mg
  • Iron: 1mg
  • Sodium: 191mg
  • Calcium: 76mg

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

  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 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.
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