Pear and Walnut Muffins Recipe


Submitted by Mary_RD

Makes 12 servings



Muffins rise nicely and freeze well.

Ingredients
1/2 cup chopped walnuts
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup whole wheat flour (about 1 1/2 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup packed brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
8 ounce plain fat-free yogurt
1 large egg
1 1/2 cups finely diced canned pear
1 Cooking spray
Directions
  1. Preheat oven to 400°.

  2. Place walnuts in a food processor; process until finely ground.

  3. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.

  4. Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.

  5. Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.

Categories

Breads, Breakfast, Brunch

Nutrition Facts
Serving Size 74.5g
Amount Per Serving
Calories
167
Calories from Fat
57
% Daily Value*
Total Fat
6.3g
10%
Saturated Fat
0.7g
4%
Trans Fat
0.0g
Cholesterol
19mg
6%
Sodium
171mg
7%
Total Carbohydrates
23.9g
8%
Dietary Fiber
1.4g
6%
Sugars
11.3g
Protein
4.3g
Vitamin A 1% • Vitamin C 2%
Calcium 8% • Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B- 		  Good points
  • Low in saturated fat
    		•    Bad points
  • High in sugar
  • Contains alcohol
    		•
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