1/2 C chopped walnuts, hickory nuts or your favorite nut
Preheat oven to 425 degrees F.
Sift together flour, sugar, baking powder and salt. Beat together
milk, egg, butter and zest. Mix pears and nuts into flour mixture.
Gently stir milk mixture into dry ingredients, mixing lightly. Batter
should be lumpy, not smooth. Avoid overmixing. Spray muffin pans with
nonstick oliver oil spray. Fill muffin cups 2/3 full. Bake until tops
are browned, 20-30 minutes for regular size muffins, 15 minutes for
mini muffins. Remove from pan and serve warm.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.