2 cups all purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg -- beaten
1/4 cup melted butter -- cooled
1 lemon -- zest of
1 cup diced pears -- about 2 medium
-- pears
1/2 cup chopped walnuts or pecans
- Preheat oven to 425 degrees, F. Sift together flour, sugar, baking powder and salt. 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 2/3 full. Bake at 425 degrees F for 20 to 25 minutes, until tops are browned. Remove from pan immed iately, and serve warm.
- Tip: Bake in mini muffin pans and bake 425 degrees F for 15 minutes.
