2 cups all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/4 cup (1/2 stick/2 oz/56g) melted butter, cooled
Zest of 1 lemon
1 cup diced, Bartlett Pear (about 2 medium pears)
1/2 cup chopped walnuts or pecans
Preheat oven to 425 degrees F/220 degrees C. Spray a 12 cup regular size muffin pan or a 24 cup mini muffin pan with non-stick cooking spray.
Sift together flour, sugar, baking powder and salt. Beat together milk, beaten egg, butter and lemon zest. Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.
Fill prepared muffin cups 2/3 full. Bake in preheated oven for 20 to 25 minutes for regular size muffins and 15 minutes for mini muffins, until tops are browned. Remove from pan immediately, and serve warm.
Makes 12 regular size muffins or 24 mini muffins.
Always be sure to use ripe pears.
Date: June 8, 2002