Pear Crumble Muffins

• 3/4 cups Whole Wheat Pastry Flour
• 3/4 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 5-1/3 ounces, weight Vanilla Greek Yogurt
• 1/2 cups Sugar
• 1/4 cups Substitute Or 1 Egg, Lightly Beaten
• 3 Tablespoons Coconut Oil Melted Or Canola Oil
• 2 Tablespoons Milk (your Favorite Kind)
• 3/4 cups Pears, Peeled, Cored, Diced Small
• FOR THE CRUMB TOPPING:
• 1/4 cups Brown Sugar
• 2 Tablespoons Flour
• 1/8 teaspoons Cinnamon
• 1 Tablespoon Butter, Cold

1. Preheat oven to 350u0b0F. Lightly grease 12 muffin cups, or line a muffin pan with muffin papers sprayed lightly with cooking spray.
2. In a large bowl, mix together flours, baking soda, baking powder and salt.
3. In another bowl, mix together yogurt, sugar, egg, coconut oil and milk, until combined. Stir the yogurt mixture into the flour mixture just until moistened. Fold in diced pear.
4. Evenly scoop batter into prepare muffin cups. I filled my batter to the top of the muffin tin. That way it would rise over the top.
5. For the crumb topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal.
6. Sprinkle topping over muffins.
7. Bake in preheated oven for 12 to 15 minutes, until a toothpick inserted into center of a muffin comes out clean.
8. Note: You can use plain Greek yogurt instead of vanilla, just add 1 teaspoon of vanilla extract to batter.

whole wheat pastry flour, allpurpose, baking soda, baking powder, salt, yogurt, sugar, ubc, coconut oil, milk, crumb topping, ubc, flour, cinnamon, butter

Taken from tastykitchen.com/recipes/breads/pear-crumble-muffins/ (may not work)