Pear Muffins 西洋梨馬芬

一籃子的水果吃不完可惜，甜點吃多了又罪過，想來想去把新鮮水果和甜點和在一起就很心動，因為摻了全麥麵粉，加上用黑沙糖取代了白糖，成品看起來不够美麗，吃起來却是欲罷不能！

Ingredients

Makes about 36 mini muffins

• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 1 stick (4 oz) unsalted butter, softened
• 2 eggs
• 1 tsp vanilla extract
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup milk or 2% milk
• 2 medium ( 2 1/2 cups)  bosc pears, unpeeled and diced small

Cinnamon sugar for sprinkling：

• 1/4 cup granulated white sugar
• 1 tbsp cinnamon

Method

1. Preheat oven to 425 ºF.  Line the mini muffin pan with baking cups, or lightly butter the pan.
2. In a large bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
3. In a mixer on high speed, cream together sugar and butter until light and fluffy. Add one egg at a time,  and beat them until smooth.
4. Stir in the vanilla extract. Add in 1/3 of the dry ingredients, together with 1/3 of the milk on low speed, and continue  alternating between the dry ingredients and the milk until combined.
5. Fill the batter into muffin cups, sprinkle the tops with cinnamon and sugar. * Instead of using white sugar, I used brown sugar; therefore, my muffins didn't look toasted and pretty :-(   The taste is awesome anyway!
6. Place the muffin tin in the oven and turn down the heat to 400ºF immediately. 
7. Bake for 20 minutes, rotating the pan once in the middle of baking. The muffins is ready when a toothpick comes out clean.