• 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
  • 1 large egg
  • 1 1/2 cups finely diced peeled pear
  • Cooking spray
  • 3 tblsp turbinado sugar

I’ve been on a bit of a strawberry kick lately but today I’m switching gears: pears. Are you a fan of pears? I’m always pretty picky about them because you have to catch them at a perfect ripe state and sometimes they are too grainy or hard. And it’s not like grapes where if you get a bad one you can just easily pick a new grape. You have to waste the entire pear. Where was I? Oh, pears. I decided to try out this Cooking Light recipe for muffins and I’m really glad that I did. I used Bosc pears (the brown ones) and Stonyfield Greek yogurt which made for a flavorful and moist muffin. And did I mentioned, only 149 calories per muffin.

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.

Pear & Walnut Muffins via @foodnfocus

Pear & Walnut Muffins via @foodnfocus