pear-ginger muffins
3/4 cup organic baking flour
1 cup organic whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup brown sugar
1/2 cup coconut yogurt
1 cup almond milk
1 teaspoon minced ginger
6 tablespoons Earth Balance® butter
1/2 cup finely chopped walnuts
1-2 cups peeled and diced pears
1-2 cups peeled and diced pears
Preheat
oven to 450 degrees.
Mix
wet ingredients and add to dry ingredients. Spoon the batter into prepared
muffin tins; filling each one 3/4 full. Bake for 15-18 minutes.
Let
cool completely before removing them from the pan.
