Freakin' Fantastic!

Pear Walnut Muffins

This is one of those recipes where the "sum is greater than the parts." (if that is indeed, the correct saying!)
My sister made the Cooking Light version of these a few weeks ago, and I was really surprised at how good they were. I made the Vegetarian Times version last night, and again, the ingredient list is almost a yawn to look at, but the end result is so yummy! I brought some to the folks on my hall today, and all agreed, they were scrumptious. So, without further ado.....I give you Pear and Walnut Muffins (in mini form).

Pear and Walnut Muffins

Vegetarian Times, March 2006

makes 12

These tender muffins wowed every one of our testers. They have a great nutty taste and are studded with chopped fresh pears. You can also make them with apples.

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

2/3 cup firmly packed brown sugar

1 Tbsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon (I used Penzey's Cake Spice)

1 1/4 cups finely chopped ripe but firm pears (about 2 to 3 medium pears) (I just chopped mine, not finely.)

1/3 cup coarsely chopped walnuts, toasted*

3/4 cup reduced fat milk (I used vanilla soymilk)

2 Tbsp vegetable oil (I used olive oil)

1 large egg, lightly beaten

sugar for sprinkling

(I also added approx. 1/4 cup raw wheat germ.)

1. Preheat oven to 400F. Coat 12 standard muffin pan cups with cooking spray (I used two 12-count mini-muffin pans coated with Pam w/ Flour).

2. Combine both flours, sugar, baking powder, salt and cinnamon in medium bowl, and whisk to blend. Add pears and walnuts, and toss gently to coat.

3. Combine milk, oil, and egg in small bowl; stir to blend. Make well in flour mixture, and add milk mixture, stirring just until moist (dough will be sticky) (mine wasn't sticky, but a bit liquidy).

4. Divide batter evenly among prepared cups. Sprinkle tops with sugar. Bake 20 minutes or until muffins spring back when touched lightly in center. (even with the smaller pans, mine took about 14 mins. or so to bake)

Remove from pan, and cool on wire rack.

*To toast walnuts: Spread walnuts evenly in small baking dish or pie pan, and bake at 350F until fragrant and lightly browned, stirring twice, 6-8 minutes.