Ingredients

1 1/2 cups flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup low-fat milk
1 egg, slightly beaten
3 tablespoons vegetable oil
1 Anjou pear, finely chopped
1/3 cup chopped pecans
Cinnamon Sugar (optional)

Directions

Combine flour, brown sugar, baking powder and salt; mix well.

Combine milk, egg and oil. Add to flour mixture with pear and pecans. Mix just until moistened. Spoon into 12 greased muffin cups. Sprinkle tops with Cinnamon Sugar, if desired. Bake at 400 degrees F for 20 to 25 minutes or until wooden pick inserted near center comes out clean. Makes 12 muffins.

Cinnamon Sugar: Mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon. Makes 2 tablespoons.

Quick Method: Prepare 1 recipe of muffins using buttermilk baking mix (see package directions). Mix in 1 finely chopped Anjou pear and 1/3 cup chopped pecans with liquid ingredients. Bake according to package directions. Makes 12 muffins.

Muffins may be wrapped tightly in aluminum foil and frozen. Reheat, frozen, at 350 degrees F, 20 to 25 minutes, or until thoroughly heated. If you prefer to bake a loaf of quick bread, place batter in an 8- by 4- by 2-inch loaf pan and bake at 350 degrees F for 55 to 60 minutes, or until wooden pick inserted in the middle comes out clean.

Nutrition facts per serving: 162 cal., 2.9 g pro., 6.5 g fat (36 percent calories from fat), 23.7 g carbo., 19 mg chol., 1.1 g fiber, 226 mg sodium.