Pear-Walnut Muffins, Veg Times '06, can I sub white flour for the ww part/change amt?

[applecrisp]

I have a couple of pears that I would like to use up and I came across this recipe. It calls for 1 cup all-purpose and 1/2cup whole wheat. I don't have any ww flour on hand so I was wondering if I can sub sub white flour, and should I change the amount a bit?

I've never tried this recipe before, si f you have any recipes that use up 2 pears that you would like to share, that would be terrific.

Pear-Walnut Muffins
Vegetarian Times, March 2006

makes 12

These tender muffins wowed every one of our testers. They have a great nutty taste and are studded with chopped fresh pears. You can also make them with apples.

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2/3 cup firmly packed brown sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 1/4 cups finely chopped ripe but firm pears (about 2 to 3 medium pears)
1/3 cup coarsely chopped walnuts, toasted*
3/4 cup reduced fat milk
2 Tbsp vegetable oil
1 large egg, lightly beaten
sugar for sprinkling

1. Preheat oven to 400F. Coat 12 standard muffin pan cups with cooking spray.

2. Combine both flours, sugar, baking powder, salt and cinnamon in medium bowl, and whisk to blend. Add pears and walnuts, and toss gently to coat.

3. Combine milk, oil, and egg in small bowl; stir to blend. Make well in flour mixture, and add milk mixture, stirring just until moist (dough will be sticky).

4. Divide batter evenly among prepared cups. Sprinkle tops with sugar. Bake 20 minutes or until muffins spring back when touched lightly in center. Remove from pan, and cool on wire rack.

*To toast walnuts:
Spread walnuts evenly in small baking dish or pie pan, and bake at 350F until fragrant and lightly browned, stirring twice, 6-8 minutes

Thanks,

[dneilson]

Originally Posted by applecrisp

i f you have any recipes that use up 2 pears that you would like to share, that would be terrific.

applecrisp,

How about your Roasted Pear-Butternut Soup with Crumbled Stilton that you posted from EW?

Perhaps you're souped out?

Or not in the mood for soup - again?

Dolores

[applecrisp]

Dolores,

Love that soup. Great idea if I had some butternut squash. I'm stuck inside since it is pouring out so I can only work with what I have on hand.

But that soup will be on my to make list soon since I love it. I have a few more portions of another soup in the freezer that I want to use up first The soup in the freeze is just ok, I think (based on the BB) that the TJ's brand chicken stock is the main culprit. I will never buy that again.

By the way, I love reading your hit and misses each month. And, happy to read that you enjoyed the Applesauce Oatmeal that Cumulus posted and I reviewed. It's one of my favs, thanks Cumulus.

[heavy hedonist]

I make those muffins regularly-- and have subbed the same amount of unbleached/white flour, or part unbleached and a smidge of cornmeal even, many times. Works great. You can also uzse white/unbleached minus 1 Tbsp., adding that amount of wheat germ instead.
I'll be trying them with oats soon...

[applecrisp]

Heavy Hedonist,

Thanks so much for the info regarding the flour. I am going to make them today.

[applecrisp]

And, now my review..... they are out of the oven. I just tried one and I thought it tasted great. I tasted it while it was still warm.

I didn't use liners, and when taking them out of the muffin tin they didn't come out that cleanly, especially at the bottom. I am thinking that some of the pears sunk to the bottom and that might have contrrbuted to it.

I often cool a short bit before taking out of the pan, but this time I pretty much took right out of the pan.

Thanks,

[heavy hedonist]

Originally Posted by applecrisp

I often cool a short bit before taking out of the pan, but this time I pretty much took right out of the pan.Thanks,

glad it worked out well, and yeah, they do need cooling first-- sometimes they still stick a bit, but i don't like using liners anyway. i want it all!