Crunchy Pear Muffins for Fall

It's really starting to feel like fall here with the chilly winds and rain. To me, pears really represent the season (along with Pumpkin Pie and turkey, of course!) and what can I do with them? Bake muffins, of course! I used a Red Bartlett Pear cuz I love the pretty color but you can use any type of pear you like. These muffins turned out really good and are super healthy too with the whole wheat flour and oatmeal. They make a great on-the-go breakfast or snack!

Ingredients: (12 muffins)


1 c all purpose flour
1/2 c whole wheat flour
2 tsp baking powder
2 tsp ground cinnamon
1 c quick-cooking oats
1/2 c brown sugar
2 eggs
1 c sour cream
1/2 c vegetable oil
1 c diced pear (1 medium pear)
1/3 c pecan, finely chopped


Prep:


1. Preheat oven to 350°F, line 12 muffin cups.


2. Sift the flours, baking powder and cinnamon into a large bowl. Add the oats and brown sugar and stir to combine.


3. Whisk together the eggs, sour cream and oil. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the pear and pecans, being careful not to overmix.


4. Divide the batter between the muffin cups. Bake for 20-25 minutes or until toothpick inserted in the middle comes out clean.