Description
Vanilla and pear are a flavor-match made in heaven. Tender, light, and moist, and with the added goodness of whole wheat flour, these sweet vanilla pear muffins are great for breakfast or a snack. Store in an airtight container in the refrigerator for up to 3 days. These muffins do not freeze well.
Ingredients
- 1 cup whole wheat flour
- ½ cup all-purpose flour
- ¾ cup white sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup low-fat vanilla yogurt
- ½ cup canola oil
- 1 egg
- 2 teaspoons vanilla extract
- 1 ripe pear – peeled, cored, and diced
- ½ cup chopped pecans
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
- Whisk whole wheat flour
- all-purpose flour
- sugar
- baking powder
- and salt together in a bowl. Whisk yogurt
- oil
- egg
- and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
- Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean
- 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 12