A nice Autumn flavor to these light muffins. The optional sugar topping makes a more crispy crust. To make these more diabetic friendly, I used Splenda for half of the sugar. Feel free to use all brown sugar.
YIELD
12 servingsPREP
15 minCOOK
20 minREADY
45 minIngredients
Directions
Preheat oven to 400℉ (200℃). Coat 12 (2½-inch size) muffin cups with non-stick cooking spray (or use paper cupcake liners).
Combine flours, sugars, baking powder, salt, cinnamon and ground cardamom in a medium bowl. Add pears and pecans and toss to coat.
In a small bowl, combine egg, oil and buttermilk. Stir into flour and pear mixture just until moist. Batter will be thick.
Divide batter evenly among muffin cups. Sprinkle granulated sugar over tops of muffins, if using.
Bake 15 to 20 minutes, until wooden pick inserted in center comes out clean.
Remove muffins from pan immediately. Cool on wire rack for about 10 minutes.
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