Bartlett Pear Muffins

45 minutes Prep: 20 minutes Cook: 25 minutes

574 calories per serving view nutrition facts

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Ingredients

2	cups	flour, all-purpose
1/2	cup	sugar
3	teaspoons	baking powder
1/2	teaspoon	salt
1	cup	milk
1	large	egg	beaten
1/4	cup	butter	melted, cooled
1	each	lemon	zest of
1	cup	pears	diced
1/2	cup	walnuts	or pecans, chopped

Directions

Preheat oven to 425 degrees F.

Sift together flour, sugar, baking powder and salt.

Beat together milk, beaten egg, butter and lemon zest.

Mix pears and nuts into flour mixture.

Gently stir milk mixture into dry ingredients.

Batter should be lumpy, not smooth.

Do not over mix.

Spray muffin pans with nonstick spray.

Fill muffin cups 2/3 full.

Bake at 425 degrees F for 20 to 25 minutes, until tops are browned.

Remove from pan immediately, and serve warm.

Tip: Bake in mini muffin pans and bake 425 degrees F for 15 minutes.

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Nutrition Facts

Serving Size 205g

Amount per Serving

Calories 574 37% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 9.0g	45%
Trans Fat 0.0g
Cholesterol 88mg	29%
Sodium 422mg	18%
Total Carbohydrate 79.0g	26%
Dietary Fiber 3.0g	11%
Sugars 29.0g
Protein 14.0g	28%

Vitamin A	11%		Vitamin C	10%
Calcium	17%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Marla Gibbs' Carrot Cake

I got the original recipe from Celebrity Chefs when Marla Gibbs was a guest about 30 years ago. Your ingredients list doesn't correspond to the directions. It should say 1 1/2 tsp baking soda and not "salt". That much salt is way too much. Also, I cut the powdered sugar in the frosting in half because the amount called for is WAY TOO SWEET - and I added some fresh lemon juice and grated lemon peel. It makes for a much better cake which everyone raves about.

Reviewed by auntie em