Fresh Mini Pear Muffins

Yield: at least 24 muffins

Ingredients

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

Zest of 1 lemon

2 medium pears*, diced (about 1 cup)

1/2 cup your favorite granola

24 half teaspoons turbinado sugar (sugar in the raw)

Directions:

Preheat oven to 425 degrees F.

In large bowl, stir together flour, sugar, baking powder and salt.

Beat together milk, beaten egg, butter and lemon zest.

Stir pears and granola into flour mixture.

Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.

Place mini muffin liners into muffin pan. Spoon batter evenly into muffin liners. Cups will be close to full. Sprinkle the top of each muffin with about 1/2 teaspoon turbinado sugar.

Bake for 12 to 15 minutes, until tops are browned. Remove from pan immediately, and serve warm.

Please note that some ingredients and brands may not be available in every store.

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