Diana's Desserts - www.dianasdesserts.com
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Pear-Walnut Muffins
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 5) [Read reviews] [Post a review] |
| Servings: 12 |
| Comments: Serve these delicious muffins on a chilly autumn or winter's day. They will warm your soul; not too mention your tummy! |
Ingredients:  1 1/2 cups all-purpose flour 1/2 cup packed brown sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon salt 1 large egg 1/2 cup vegetable oil 1/2 cup plain low-fat yogurt 1/2 teaspoon vanilla extract 1 medium pear, cored and finely chopped 3 tablespoons finely chopped walnuts 2 tablespoons brown sugar |
| Instructions: 1. Preheat oven to 400 degrees F (200 C). Lightly grease 12 muffin cups or line with paper baking cups. 2. In a mixing bowl stir together flour, the 1/2 cup brown sugar, baking powder, cinnamon, ginger, and salt. Make a well in center of flour mixture. In a bowl beat egg; stir in oil, yogurt, and vanilla. Add all at once to flour mixture; stir just until moistened. Stir in pear. 3. Fill prepared muffin cups two-thirds full. For topping, combine walnuts and the 2 tablespoons brown sugar; sprinkle onto batter in cups. Bake in preheated 400 degree F (200 C) oven about 20 minutes or until golden. Serve warm. Makes 12 muffins. |
| Date: November 13, 2003 |
Reviews
Reviewer: Sheeboo
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Awsome base recipe! I made a few subs for a vegan muffin: instead of 1/2 c. yogurt, I used 6 oz vanilla soy yogurt and cut out the egg and sugar (but I did add a dash of honey) and I used 2 over-ripe pears I had sitting around which I cooked for a short while with a dash of salt to make pear sauce. I also used 1 c wheat flour and 1/2 c oats---nice hearty, healthy muffin with a dash of sweet--loved the ginger! Thanks!
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Awsome base recipe! I made a few subs for a vegan muffin: instead of 1/2 c. yogurt, I used 6 oz vanilla soy yogurt and cut out the egg and sugar (but I did add a dash of honey) and I used 2 over-ripe pears I had sitting around which I cooked for a short while with a dash of salt to make pear sauce. I also used 1 c wheat flour and 1/2 c oats---nice hearty, healthy muffin with a dash of sweet--loved the ginger! Thanks!
Reviewer: Kristin
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They were great, thank you!
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They were great, thank you!
Reviewer: Kveta Valo
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Beautifuly moist and delicious. I have used peaches instead of pears /didn't have any/ but they were just perfect. Thanks
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Beautifuly moist and delicious. I have used peaches instead of pears /didn't have any/ but they were just perfect. Thanks
Reviewer: Chef-Boy-Ar-Bakke
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Very good. I made changes though. I used wheat flour, to make it sweeter(so they say). And I used hazelnuts, because of people's allergies to walnuts.
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Very good. I made changes though. I used wheat flour, to make it sweeter(so they say). And I used hazelnuts, because of people's allergies to walnuts.
Reviewer: Joanne Richards
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These were just excellent, so moist and delicious. I used buttermilk instead of yoghurt & pecans instead of walnuts & think I will try adding oats next time. This recipe only made 8 muffins in my muffin tin as I like them quite full.
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These were just excellent, so moist and delicious. I used buttermilk instead of yoghurt & pecans instead of walnuts & think I will try adding oats next time. This recipe only made 8 muffins in my muffin tin as I like them quite full.