Vanilla Pear Muffins Popular Recipes
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| Vanilla Pear Muffins |
"Vanilla and pear are a flavor-match made in heaven. Tender, light, and moist, and with the added goodness of whole wheat flour, these sweet vanilla pear muffins are great for breakfast or a snack. Store in an airtight container in the refrigerator for up to 3 days. These muffins do not freeze well."
Ingredients :
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 3/4 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup low-fat vanilla yogurt
- 1/2 cup canola oil
- 1 egg
- 2 teaspoons vanilla extract
- 1 ripe pear - peeled, cored, and diced
- 1/2 cup chopped pecans
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 1H |
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- Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
- Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
- Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes :
- Select a firm-fleshed pear such as the Bosc variety, as a softer fleshed pear will tend to 'melt' into the batter.
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