What I Used
1 cup all-purpose flour
3/4 cup white wheat flour
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tsp baking powder
1 tsp ground ginger
2/3 cup Tofutti sour cream (fake sour cream for those lactose-intolerant or vegan types)
1/2 cup canola oil
1 tbsp agave
2 eggs
2 pears, diced (left the skin on since I was lazy)
some Baking Spice
1. Preheat the oven to 400 degrees, and line a 12-cup muffin pan with paper cups if you're going to use paper. I decided to just spray the tin with Baker's Joy.
2. Whisk the sour cream, oil, agave, and eggs together. I should've waited to add the pears after I mixed the dry ingredients with the wet ingredients, but I didn't.
2. Mix the dry ingredients together.
3. Fold the wet ingredients into the dry ingredients.
4. Divide the batter evenly among the muffin cups.
4. The recipe calls for sprinkling the brown sugar on top of the muffins, but I used Baking Spice instead.
5. Bake for 20 minutes and remove to a cooling rack.
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