| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs, Grains |
|
Breads, Reakfast, Fruit |
1 |
servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 1/2 |
c |
Granulated sugar |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
| 1 |
|
Egg; beaten |
| 1/4 |
c |
Melted butter; cooled Zest of 1 |
|
|
Lemon |
| 1 |
c |
Diced; Northwest Bartlett |
|
|
Pear; (about 2 medium pears) |
| 1/2 |
c |
Chopped walnuts or pecans |
INSTRUCTIONS
Preheat oven to 425 degrees, F. 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.
Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full.
Bake at 425 degrees F for 20 to 25 minutes, until tops are browned.
Remove from pan immediately, and serve warm.
Tip: Bake in mini muffin pans and bake 425 degrees F for 15 minutes.
Always be sure to use ripe pears.
Per serving: 1016 Calories (kcal); 59g Total Fat; (50% calories from
fat); 14g Protein; 115g Carbohydrate; 344mg Cholesterol; 3173mg
Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0
Fruit; 11 Fat; 7 Other Carbohydrates
Recipe by: http://www.usapears.com/
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