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Almond Pear Muffins

 Almond Pear Muffins
I always bake muffins on the weekends and freeze them for breakfasts or snacks during the week. I take a few out in the morning, and they thaw by the time I get to work.
15 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1/2 cup plain yogurt
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1 cup chopped peeled pear (about 1 medium)
  • 1/2 cup chopped almonds

Directions

  • In a large bowl, combine the first nine ingredients. In another bowl,
  • beat the eggs, yogurt, milk, oil and extract. Stir into dry
  • ingredients just until moistened. Fold in pear and almonds.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at
  • 400° for 12-15 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pans to wire racks. Serve
  • warm. Yield: 15 muffins.

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Almond Pear Muffins (continued)

Nutritional Facts: 1 serving (1 each) equals 201 calories, 11 g fat (2 g saturated fat), 31 mg cholesterol, 167 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein.