GRAHAM PEAR MUFFINS

Graham Pear Muffins image

Provided by Teresa Jacobson @foundmyzen

Number Of Ingredients 20

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1 1/2 cup(s) finely diced pears, peeled & cored ( can use canned but drain well & pat dry)
1/4 cup(s) crushed graham crackers
2 1/4 cup(s) flour
1/2 cup(s) brown sugar, firmly packed
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 teaspoon(s) cinnamon
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) ground allspice
1 1/2 teaspoon(s) freshly ground flax seed (optional)
1/2 cup(s) margarine or butter
1 cup(s) plain yogurt or light sour cream
2 large eggs
1/3 cup(s) sliced almonds
CRUMB TOPPING:
2 tablespoon(s) flour
2 tablespoon(s) brown sugar, firmly packed
1 tablespoon(s) graham cracker crumbs
1 tablespoon(s) margarine or butter
1/4 teaspoon(s) cinnamon

Steps:

Preheat oven to 350 degrees F. Coat a muffin tin with nonstick spray or line with paper liners. In a large bowl, combine graham cracker crumbs, flour, brown sugar, baking powder, salt, cinnamon, allspice and ground flax seed. Cut in butter until crumbly.
In a separate bowl, whisk together yogurt and eggs.
Fold egg mixture, pears and almonds into dry ingredients just until combined.
Scoop into prepared muffin tin. Combine topping ingredients in a small bowl and sprinkle over batter.
Bake in preheated oven for 25-35 minutes or until toothpick comes out clean. Cool completely.