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Ingredients
- 2 c. all purpose flour
- 1/2 c. granulated sugar
- 3 tsp baking pwdr
- 1/2 tsp salt
- 1 c. lowfat milk
- 1 x egg, beaten
- 1/4 c. melted butter, cooled Zest of 1 lemon
- 1 c. diced, Northwest Bartlett Pear, (about 2 medium pears)
- 1/2 c. minced walnuts or possibly pecans
Directions
- Preheat oven to 425 degrees, F. Sift together flour, sugar, baking pwdr and salt. Beat together lowfat milk, beaten egg, butter and lemon zest. Mix pears and nuts into flour mix. Gently stir lowfat milk mix into dry ingredients. Batter should be lumpy, not smooth. Don't over mix.
- Spray muffin pans with nonstick spray. Fill muffin c. 2/3 full. Bake at 425 degrees F for 20 to 25 min, till tops are browned. Remove from pan immediately, and serve hot.
- Tip: Bake in mini muffin pans and bake 425 degrees F for 15 min.
- Always be sure to use ripe pears.
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