Pear and Walnut Muffins


I easily get bored with breakfast. I'm one of those people who can't eat first thing in the morning and need at least an hour before my stomach is able to handle food, which means I always eat breakfast at work. There aren't too many options of portable breakfasts that are healthy. Or at least that are portable, healthy and I like.

I'm pretty picky when it comes to breakfast foods. I don't like reheated eggs, some cooked fruits, biscuits or sausage. Which eliminates quite a few foods. I'm always up for a muffin though and these are less than 200 calories each!

Pear and Walnut Muffins
Source: Cooking Light, January 2006
Yield: 12 muffins  
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    • 3 pears, peeled and diced
    • 8 oz. plain yogurt
    • 1 egg
    • 2/3 cup brown sugar
    • 2 tbs. canola oil
    • 2 tsp. vanilla extract
    • 1 cup all purpose flour
    • 1/3 cup whole wheat flour
    • 1/2 cup walnuts, chopped
    • 1 1/2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • Sugar in the raw

1. Preheat the oven to 400. Spray a muffin tin with non-stick cooking spray.
2. In a large bowl, whisk together the egg and brown sugar. Then ad the yogurt, canola oil and vanilla extract until well combined.
3. In a small bowl, combine the flours, walnuts, baking powder, baking soda, and salt. Gently mix the flour mixture into the wet mixture until just incorporated. Gently fold in the pears.
3. Spoon the mixture into the muffin pan, filling 3/4 of the way full. Sprinkle some of the sugar in the raw on top. Bake for 20 minutes or until muffins are cooked through.
4. Use a knife to gently run around the edges of the muffin pan and place the muffins on a wire rack to cool.

Not only did these make the apartment smell amazing while they were cooking, they tasted just as delicious! I'm going to have a hard time sharing these muffins with Tom for breakfast this week!

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