Pear and Walnut Muffins

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.7 cup brown sugar packed
• 2 tablespoons canola oil 
• 1 large eggs 
• 4.5 ounces flour all-purpose
• 1.5 cups pears diced peeled finely
• 0.5 teaspoon salt 
• 3 tablespoons sugar 
• 2 teaspoons vanilla extract 
• 0.5 cup walnuts chopped
• 1.5 ounces flour whole wheat
• 8 ounce carton yogurt plain fat-free

Equipment

• food processor
• bowl
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 40
2. Place walnuts in a food processor; process until finely ground.
3. Lightly spoon flours into dry measuring cups; level with a knife.
4. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
5. Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.
6. Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar.
7. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center.
8. Remove from pans immediately.
9. Place on a wire rack.
10. Serve either warm or at room temperature.