- 2 cups flour
- 1 cup milk*
- 1/2 cup sugar
- 1 egg beaten*
- 1 tbsp baking powder
- 1/4 cup melted butter, cooled slightly*
- 1/2 tsp salt
- Zest of 1 lemon*
- 1 cup diced Bartlett Pears (about 2 medium)*
- 1/2 cup chopped walnuts or pecans*
Directions
- Preheat oven to 425*F.
- In a medium bowl, sift together flour, sugar, baking powder and salt. Mix in pears and nuts.
- In a separate bowl, beat together milk, egg, butter and lemon zest.
- Gently stir milk mix into flour mix, taking care not to over-mix. Batter should be lumpy, not smooth.
- Pour batter into greased muffin pan, filling cups 2/3 way full.
- Bake for 20-25 minutes until tops are browned and toothpick inserted in middle comes out almost clean.
