1/2 cup chopped walnuts
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup whole wheat flour (about 1 1/2 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup packed brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1 (8-ounce) carton plain fat-free yogurt
1 large egg
1 1/2 cups finely diced peeled pear
3 tablespoons turbinado sugar
1. Preheat oven to 400°.
2. Place walnuts in a food processor; process until finely ground.
3. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
4. Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.
5. Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.