Pear and Granola Muffins

I love Google, I may have mentioned it before, but I really love Google. And I love my friends. Put them together and what do you get? Pear and Granola Muffins. Take a fancy for muffins, some left over Robbie’s Red Lime Jones granola, a bag of pears fresh from the backyard of Chris Ross of In the Raw fame, add a quick Google and there you go – Martha Stewart’s Pear and Granola Muffins. Of course I always think I know better than the experts, so if you want Martha’s exact recipe click on her link, or you can use my recipe and get yummy muffins which, so I’m told by friends and family, were awesome!

PEAR AND GRANOLA MUFFINS

INGREDIENTS

FOR MUFFINS

1 cup all-purpose flour
3/4 cup whole-wheat flour (I used rye)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1/2 cup packed light-brown sugar ( I used raw castor)
1/2 cup plain yogurt
2 tablespoons unsalted butter, melted
2 cups of pears cut into 1/4-inch dice
3/4 cup granola

FOR GRANOLA CRISP TOPPING

3/4 cup plain granola
shredded coconut
3 tablespoons chilled unsalted butter

DIRECTIONS

Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and pears.
Make Granola Crisp Topping: In a bowl, cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.
Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping and shredded coconut. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.

Quick and easy! What is your favourite muffin?