Pear Almond Muffins & Sugar Cookies

Last night instead of my wontons, my kids wanted to bake cookies.  On top of that, my husband came home with a box of RIPE pears.  So we baked sweets last night.  The muffins were good.  I think I can do better with an adapted cake recipe I messed with last summer but these weren't to shabby.  Here is the muffin recipe....

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 eggs
• 1/2 cup plain yogurt
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon almond extract
• 1 cup chopped peeled pear
• 1/2 cup chopped almonds

Directions

In a large bowl, combine the first nine ingredients. In another bowl, beat the eggs, yogurt, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in pear and almonds. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

I omitted the actual chopped almonds because I didn't think my kids would eat them.  However, they didn't love the muffins.  They liked them but didn't finish them at breakfast.  

The sugar cookie dough was one that needed to be refridgerated over night. I will review those tomorrow after we bake them tonight and let the kids taste them.  So far, the dough is good!

Have a good Thursday!