PEAR-WALNUT MUFFINS A sprinkling of sugar on top gives these muffins a sweet, crispy crust. 1 1/2 cups all-purpose flour 2/3 cup packed brown sugar 1/2 cup whole-wheat flour or all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 1/4 cups finely chopped pear 1/3 cup coarsely chopped walnuts, toasted 3/4 cup 2% reduced-fat milk 2 tablespoons vegetable oil 1 large egg, lightly beaten Cooking spray 1 tablespoon granulated sugar

Preheat oven to 400°F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through cinnamon) in a medium bowl. Add pear and walnuts; toss gently to coat. Make a well in center of mixture. Combine milk, oil, and egg. Add to flour mixture, stirring just until moist (batter will be sticky).

Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle with granulated sugar. Bake at 400°F for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cook completely on a wire rack. Place muffins in an airtight container; seal and freeze.

To serve, let thaw at room temperature for 1 hour. 

Makes 1 dozen.

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