Any firm pear will work well in these muffins — or, give an apple a try.
Makes: 8 muffins Total time: 30 minutes
|1 3⁄4||1 3/4cups all-purpose flour|
|1||1Tbsp. baking powder|
|1||1tsp. kosher salt|
|1⁄2||1/2tsp. black pepper|
|1||1 medium red pear,|
|cored and diced|
|1⁄3||1/3cup chopped toasted walnuts|
|1||1Tbsp. minced fresh sage|
|3⁄4||3/4cup whole milk|
|4||4Tbsp. unsalted butter, melted|
|1||1 egg, lightly beaten|
Preheat oven to 400° with rack in middle position. Coat a 12-cup muffin pan with nonstick spray or line with paper liners.
Whisk flour, sugar, baking powder, salt, and pepper in a bowl; stir in pear, walnuts, and sage.
Combine milk, butter, and egg in a bowl, then stir into flour mixture. Scoop batter into 8 cups of prepared muffin pan. Bake muffins until golden brown, 18–22 minutes.
Per serving : 222 cal; 10g total fat (4g sat); 41mg chol; 465mg sodium; 29g carb; 1g fiber; 5g protein