Bartlett Pear Muffins
Delicious pear muffins studded with walnuts.
Yield
12 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
granulated |
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
butter
cooled |
|
| 1 | each |
lemon
zest of |
|
| 1 | cup |
pears
diced, about 2 medium pears |
*
|
| ½ | cup |
walnuts
or pecans, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
granulated |
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
butter
cooled |
|
| 1 | each |
lemon
zest of |
|
| 237 | ml |
pears
diced, about 2 medium pears |
*
|
| 118 | ml |
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 nu teaspoons 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 ⅔ full.
Bake at 425 degrees F for 20 to 25 minutes, until tops are browned.
Remove from pan immed iately, and serve warm.
Tip: Bake in mini muffin pans and bake 425 degrees F for 15 minutes.
