BARTLETT PEAR MUFFINS

2 cups all purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/4 cup butter, melted and cooled
Zest of 1 lemon
1 cup diced, Bartlett pear (about 2 medium pears)
1/2 cup chopped walnuts or pecans

Preheat oven to 425 degrees F. Spray muffin pans with nonstick spray.

Sift together flour, sugar, baking powder and salt; set aside.

Beat together milk, beaten egg, butter and lemon zest. Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix. Fill muffin cups 2/3 full.

Bake at 425 degrees F for 20 to 25 minutes, until tops are browned. Remove from pan immediately, and serve warm.

VARIATION:
May be baked in mini muffin pans. Bake at 425 degrees F for 15 minutes.

Source: Recipe pamphlet: Gallery of Great Recipes, Pear Bureau Northwest