1-3/4 c flour
1/3 c sugar
2-1/2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 c milk
1/3 c oil
1 c finely chopped peeled pear
1/2 c chopped almonds, toasted
Mix dry ingredients. Make a well in center
of dry mixture. In separate bowl mix
egg, milk and oil. Add all at once to dry mixture.
Stir just until moistened. Batter will be lumpy.
Carefully fold in pear and 1/4 c almonds. Spoon
batter into prepared muffin cups, filling each 2/3
full. Sprinkle remaining nuts on top. Bake 400
20-25 min. until golden brown. Remove from
cups and cool slightly. Serve warm with Lemon Butter.
Makes 12 servings
Lemon Butter
Combine 1/2 c butter, 1 T powdered sugar and
1 tsp lemon juice. Beat with electric mixer on
med speed until light and fluffy. Stir in 1/2 tsp
finely shredded lemon peel. Cover and let stand
about 1 hour to develop flavor.
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