Whole Wheat Pear Muffins

A few weeks ago (yes its been awhile...!) we had a ton of pears. Neither Ryan nor I are big fans of plain pears, usually how we eat our fruit. Something about the grainy texture bugs me. So I set out to find some recipes to use the pears in and the first one I did were these pear muffins.

I used 2 pears and I used 100% whole wheat flour. They are a little dry when not eaten warm though so in the future I would add more liquid to them when using all whole wheat. They were very good, and different. THe spices were different from what I normally bake with (ginger for example) and they were a nice way to highlight the pear flavor.

INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
3/4 cup non-fat milk
1 large egg, lightly beaten
2 tbsp canola oil
1 large, ripe pear, peeled, cored and chopped
PREPARATION:
Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups.
Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.

Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear. Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes.
Makes 12 muffins.
Per Serving: Calories 148, Calories from Fat 26, Total Fat 3g (sat 0.3g), Cholesterol 18mg, Sodium 233mg, Carbohydrate 27.2g, Fiber 1.4g, Protein 3.4g