Almond Pear Muffins ~ posted by Holly in FL

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1/2 cup plain yogurt
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon almond extract
1 cup chopped peeled pear
1/2 cup chopped almonds

1. In a large bowl, combine the first nine ingredients. In another bowl, beat the eggs, yogurt, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in pear and almonds. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
My changes:

~I used all freshly ground soft wheat (pastry flour)…gently packing down the flour when measuring.

~I used Sucanat instead of regular sugar.

~I omitted the cloves.

~I used one can of pears…that’s what I had on hand…and blended them to “apple sauce” consistency. I did drain off the liquid first.

~I used sliced almonds…I had those already.


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