Ingredients
Vegetable oil cooking spray
1 1/4 cups sugar
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup hazelnut flour ( bobsredmill.com)
1 teaspoon baking soda
Coarse salt
2/3 cup nonfat milk
2/3 cup plain low-fat yogurt
2 large eggs
1 orange, zested and juiced
2 cups peeled, cored, and chopped pears (from 1 1/2 Bosc pears)
1/2 cup coarsely chopped hazelnuts
Preparation
Preheat oven to 350 degrees. Line 16 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.
Whisk together sugar, flours, baking soda,and 1/4 teaspoon salt in a large bowl. Whisktogether milk, yogurt, eggs, and orange zestand juice in a medium bowl. Fold milkmixture into flour mixture, then gently foldin pears until combined.
Spoon batter into baking cups until eachis three-quarters full. Sprinkle with hazelnuts.Bake until a toothpick inserted into thecenter of each comes out clean, about 20 minutes.Transfer pans to wire racks, and letcool for 10 minutes. Turn out muffins ontoracks, and let cool completely.
