Pear Muffins

Out of necessity, I prepared pear muffins for the first time today. What was the necessity? I had to finish the pears, which I bought a couple of weeks ago. I had bought a dozen and they had ripen at the same time. Sitting in the refrigerator, they were over ripen and my refrigerator was smelling all pear...y. I decided to do something with them instead of eating them plain. I finally concocted my own recipe for muffins after going through several recipes and here is the result. It is quite simple to make and turned out delicious.They were perfect for me as I prefer a crusty top.


Ingredients:
All purpose flour / Maida – 1 cup
Wheat flour – 3/4 cup
Brown sugar - 3/4 cup
Baking powder - 2 tsp
Pears peeled, finely chopped - 2 cups
Salt - 1/2 tsp
Ground nutmeg - 1/4 tsp
Ground ginger - 1/2 tsp
Cardamom powder - 1/4 tsp
Melted butter - 2 tbsp
Milk - 1/4 cup
Yogurt - 1/4 cup
I substituted 1/4 cup wheat flour + 1 tsp oil + 4 tbsp milk + 1 tsp baking powder for 2 eggs. (Or 2 bananas can be substituted for 2 eggs)

Method:
Preheat the oven at 375°F.
Grease a 12 cup muffin pan or line with paper muffin cups.
Combine all the dry items. Since I was not using any eggs, I added milk, yogurt, butter and pear into the dry ingredients and just stirred the mixture to form a moist lump.
Fill the muffin cups evenly and bake them till they turn golden brown or a tooth pick inserted comes out clean.
Remove and serve.

Note:
I was using wheat flour and the substitution for eggs (with the above ingredients mentioned) for the first time while making muffins. I got this substitution from a cookbook on muffins. By mistake, I added 1 & 1/2 cup of chopped pear pieces instead of 2 cups. Muffins were a very tiny bit dry. I could not guess whether it resulted because of the substitution or the missing pears or the wheat flour. If it was because of the substitution , I would go back to my old substitution, bananas.

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