Pear and Walnut Muffins

• 1/2 cup chopped walnuts
• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/3 cup whole wheat flour (about 1 1/2 ounces)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup packed brown sugar
• 2 tablespoons canola oil
• 2 teaspoons vanilla extract
• 1 (8-ounce) carton plain fat-free yogurt
• 1 large egg
• 1 1/2 cups finely diced peeled pear 
• Cooking spray
• 3 tablespoons turbinado sugar

Preheat oven to 400°.

Place walnuts in a food processor; process until finely ground.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.

Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.

Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.

Yield: 15 muffins; 149 calories.

VERDICT: Meh.  I squeezed these into 12 muffin cups instead of 15, but they still overcooked a bit, and ended up really brown.  I also substituted pecans, filled out the pear with apple, and forgot the sugar on top.  Toss.