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Ingredients
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1 cup whole wheat flour
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½ cup all-purpose flour
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¾ cup white sugar
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1 ½ teaspoons baking powder
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½ teaspoon salt
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½ cup low-fat vanilla yogurt
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½ cup canola oil
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1 egg
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2 teaspoons vanilla extract
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1 ripe pear - peeled, cored, and diced
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½ cup chopped pecans
Directions
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Preheat the oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
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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.
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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.
Cook's Note:
Select a firm-fleshed pear such as the Bosc variety, as a softer fleshed pear will tend to melt into the batter.
Nutrition Facts (per serving)
240 | Calories |
13g | Fat |
28g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 240 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 1g | 6% |
Cholesterol 16mg | 5% |
Sodium 171mg | 7% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 2g | 8% |
Total Sugars 16g | |
Protein 3g | 7% |
Vitamin C 1mg | 1% |
Calcium 62mg | 5% |
Iron 1mg | 5% |
Potassium 111mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.