Pear Hazelnut Muffin
Pears are plentiful in the fall. If you happen to have a few bruised pears at the bottom of your fruit bowl, this is a great way to rescue them! If you don’t have hazelnuts, almonds work just as well. I store all my nuts in the freezer to keep them from becoming rancid.
Makes 12 muffins
1/2 cup granulated sugar
1/4 cup butter, room temperature
1/2 cup fat-free, skim milk
2 egg whites
1 teaspoon almond extract
1 very ripe small Bartlett or Anjou pears, peeled, chopped
2 cups “white” whole wheat or whole wheat pastry flour
1/4 cup hazelnuts, chopped
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
Preheat oven to 400° F. Line a 12-cup muffin pan with paper muffin liners.
In a large bowl, stir together sugar and margarine. Mix in milk, egg whites, almond extract and pear. In a large zipper lock bag, mix flour, hazel nuts, baking powder, soda, and salt. Shake until well mixed. Stir the flour mixture into the bowl until just combined. Do not overmix.
Spoon batter into prepared muffin cups. Bake 20 to 22 minutes, or until a toothpick comes out clean when inserted in center of one of the muffins.
Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups. Cool completely before storing in an air-tight container for up to 3 days.
Nutritional Stats Per Serving (1 muffin)
135 calories. 3 g protein, 19 g carbohydrates, 5 g fat (2 g saturated), 7 mg cholesterol, 2 g fiber, 100 mg sodium.