- Yields: 1 dozen
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 firm pear, peeled and grated (1 cup)
- 2 tablespoons lemon juice
- 1 large egg
- 1 large egg white
- 3/4 cup packed light brown sugar
- 1 cup buttermilk
- 1/4 cup neutral-tasting oil, such as grapeseed
- 2 tablespoons anise seed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat or whole spelt flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Directions
Preheat oven to 400° F. Grease 12 muffin cups with butter or cooking spray.
Toss pears with lemon juice in a small bowl; set aside.
Whisk egg, egg white and brown sugar in a bowl until smooth. Add buttermilk, oil, anise seed and vanilla and whisk until blended. Whisk flours, baking powder, baking soda and salt in a large bowl. Make a well in the dry ingredients; add wet ingredients and grated pear and stir with a rubber spatula until just combined.
Spoon batter into prepared muffin cups. Bake until tops spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
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