Ingredients
- 1/2 cup chopped walnuts
- 1 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup packed brown sugar
- 2 tblsp canola oil
- 2 tsp vanilla extract
- 8 oz plain Greek yogurt (Stonyfield)
- 1 large egg
- 1 1/2 cups finely diced peeled pear (bosc)
- Cooking spray
- 3 tblsp turbinado sugar
Preparation
Step 1
Preheat oven to 400°. Place the walnuts in your food processor and pulse until they are finely ground.
Lightly spoon both flours into measuring cups and place into a medium size bowl. Add in the baking powder, baking soda and salt and whisk to combine with the flour. Stir in the ground walnuts and then make a well in the center of the flour mixture.
In a separate small bowl combine the brown sugar, canola oil, vanilla, yogurt and egg. Pour the mixture into the well of the flour mixture and mix until it is all moistened. Fold in the pears.
Divide the batter between 15 muffin cups lined with papers or sprayed with cooking spray. Gently sprinkle the tops of each muffin with the sugar. Bake for 20 minutes until the tops are golden brown and they spring back to the touch. These are delicious if you serve them warm with just a hint of butter.