Pear-Anise Muffins

Pear-Anise Muffins

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  • 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


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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