Pear And Buckwheat Breakfast Muffins

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   ["Preheat oven to 350 degrees and prepare a muffin tin by lining with paper liners or spraying with Pam.

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   Quarter and core the pears before grating them coarsely with the grating attachment of the food processor. Or use a box grater. Feel free to leave the skins on, I know I do.", "Mix together the eggs, oil, yogurt, and sugar until the sugar is dissolved. Add the grated pears and combine.", "Measure out the dry ingredients and combine in separate bowl before adding to the wet ingredients and stirring until barely combined. To be honest, I place the bowl of wet ingredients on my digital scale, cancel out the weight, and add the dry ingredients directly because I dislike dishwashing. You choose.", "Tear the Medjool dates in half and drop them into the batter, discarding the pits.

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   I find Medjool dates impossible to cut and some muffins will be studded with more than others. I think it adds to the morning suspense, but you could make an effort to try to tear them into smaller bits.", "Evenly divide the batter amongst the 12 muffin cups. Top each muffin with a walnut half.", "Bake at 350 degrees for 25-35 minutes, but check after 20 because ovens really do vary. The muffins are done when they pull away from the pan and a knife inserted comes out clean.", "You could devour them right away, but they taste best after at least a day of ""ripening""."]

* Per serving · 4 servings · Values may vary.

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