Ingredients
12
12 servings
- •1 cup whole wheat flour
- •0.5 cup all-purpose flour
- •0.75 cup white sugar
- •1.5 teaspoons baking powder
- •0.5 teaspoon salt
- •0.5 cup low-fat vanilla yogurt
- •0.5 cup canola oil
- •1 egg
- •2 teaspoons vanilla extract
- •1 ripe pear - peeled, cored, and diced
- •0.5 cup chopped pecans
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
- Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
- Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 240
- Carbohydrate: 28g
- Fat: 13g
- Fiber: 2g
- Protein: 3g
- Sugar: 16g
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