
Here's to dreaming of the colourful canopies back home...
Adapted from Smitten Kitchen
Yield: 12 and a bit
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup yogurt
2 teaspoons freshly grated ginger
2 large pears, peeled, cored, and coarsely chopped
1/2 cup walnuts, coarsly chopped
Preheat the oven to 450°F. Grease and flour muffin tin and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the yogurt gently. Stir in the dry ingredients and fold in the pear chunks, ginger and walnut pieces.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Enjoy!