I found this recipe on frostbakeshop.blogspot.com.
3 cups flour
1 1/2 cups sugar
1 tsp. salt
4 tsp. baking powder
2/3 cup vegetable oil
2 eggs
approximately 1/2 cup milk
2 cups peeled and diced pears
Crumb topping:
1/2 cup brown sugar
1/3 cup flour
1/4 cup cubed butter
1 1/2 tsp. ground cinnamon
Preheat your oven to 400 degrees and spray muffin tins with cooking spray.
Combine
flour, sugar, salt and baking powder. Place vegetable oil into a 2 cup
measuring cup, add the eggs and then add enough milk to take it up to 2
cups (if you don't have a 2 cup measuring cup, then half the oil, eggs
and milk into a 1 cup measuring cup and do that twice). Mix the flour mixture with the
oil mixture and then add the pears.
In
a medium bowl, mix the crumb topping ingredients and cut with a fork
until the butter is in very small pieces. This works best when the
butter is still a little bit cold, if it is too warm it will just mush
with pressure from the fork. or use a pastry mixer.
Fill
the muffin tins right to the top and the sprinkle with the crumb
topping mixture. Bake for 15 minutes - again, I take it out as soon as
possible! If you are using the little mini tins, then about 10 minutes.
You can put a toothpick in to see if it is done, but they are so much
better if they aren't over baked.
REVIEW: These muffins were very yummy! The recipe made 24 reg. size muffins. I did use canned pears and they tasted just fine. I only filled the muffin tins about 2/3 full....not to the top.
