|Unbleached all-purpose flour||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Plain, non fat yogurt||2⁄3 Cup (10.67 tbs)|
|Baking powder||2 Teaspoon|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Baking soda||1 Teaspoon|
|Pear||1⁄3 Cup (5.33 tbs), chopped|
1.Preheat oven to 400 degrees.
2.Sift flour, sugar, baking powder, baking soda, cinnamon, and salt, if using, into a mixing bowl.
3.Stir in yogurt, milk, and chopped pear until dry ingredients are just moistened.
4.Transfer batter to nonstick or paper-lined muffin cups, or to muffin cups lightly sprayed with vegetable cooking spray.
Bake for 18 minutes or until muffin tops are lightly browned and a wooden tooth-pick inserted into the middle of a muffin comes out clean.