Small nuggets of ripe pear are a surprise in either bite-sized or full size muffins. Wonderful with fresh pear butter! You can also use mini muffin pans and bake at 425 degrees for 15 minutes.
Ingredients2 cups all-purpose flour
½ cup granulated sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 egg, beaten
¼ cup melted butter, cooled
Zest of 1 lemon
1 cup diced Bartlett Pears (about 2 medium pears)
½ cup chopped walnuts or pecans
Preheat oven to 425 degrees. Sift together flour, sugar, baking powder, and salt. In a separate bowl, 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 ? full. Bake for 20 to 25 minutes, until tops are browned. Remove from pan immediately and serve warm.