Honey Pear Wheat Muffins

My kids have been so into pears recently. I don't often buy them much in Asia, even though they are available. But between my littles loving them and sales at the store, I've had a lot around. I also have been gifted several local honeys. I've been drizzling it on toast and biscuits and thoroughly enjoying it. I recently decided to combine some of those pears and some of that honey in these little muffins. I loved the flavor. I used half wheat flour, per the original recipe. It does make them a little more heavy and healthy tasting. My husband did not love that about them. Ha! But I thought for a grain-filled, light-on-the-butter-and-oil muffin that they were quite good. So be warned! I'm hoping pears are a seasonal fruit for you right now, too. Enjoy!

Honey Pear Wheat Muffins

1 cup all purpose flour

1 cup whole wheat flour

1/2 cup sugar

3 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1 cup buttermilk (or 1 Tbs vinegar and milk, allow to sit and curdle)

1/4 cup butter, melted

1/4 cup honey

1 egg

1 tsp vanilla

1 pear, peeled and finely diced (about 1 cup)

Prepare muffin pans by greasing or lining with paper liners. In a large bowl, whisk together flours, sugar, baking powder, salt, and spices. Make a well in the center and set aside. In a separate bowl, combine buttermilk, butter, honey, egg and vanilla. Pour into dry ingredients and mix just until moistened. Gently stir in pears. Fill muffin cups about 2/3-3/4 full. Should make 12-15. Sprinkle tops with a  little brown sugar or coarse white sugar or cinnamon sugar if you like. Bake at 375F (195C) for 18-20 minutes -- until they spring back to the touch or a toothpick inserted in the center comes out clean. 

Drizzle with some extra honey and enjoy! 

Notes: I think you could easily use only all-purpose flour if you're not into whole wheat flour.