Category : Breakfast
Author : Maria Jolla
Hits : 5146
Date : 26/08/2009
2 cups all purpose flour1/2 cup granulated sugar3 tsp baking powder1/2 tsp salt1 cup milk1 egg, beaten1/4 cup melted butter cooledzest of a lemon1 cup diced pears (about 2 medium pears)1/2 cup chopped walnuts or pecans
Preheat oven to 425 degrees, F. Sift together flour, sugar, baking powder and salt. Beat together milk, beaten egg, butter and lemon zest. Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix. Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full. Bake at 425F for 20 to 25 minutes, until tops are browned. Remove from pan immediately, and serve warm.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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