2 c. white flour

1/4 c. whole wheat flour

1 T. baking powder

1/2 t. salt

1 t. grated lemon zest

1 large ripe pear, diced

3/4 c. soy milk

1/2 c. sugar

1/4 c. olive oil

1 t. egg replacer (equivalent of 1 whole egg)

2 T. water

2 T. chopped hazelnuts

Preheat oven to 400º F.

Mix together the dry ingredients (flour, baking powder, salt, lemon zest) in a large bowl. Add the chopped pears and stir to coat the pears with flour.

Mix together the wet ingredients (soy milk, sugar, olive oil, egg replacer and water) in a small bowl. Pour wet ingredients into the bowl with the dry ingredients and mix just until combined.

Pour into muffin pans and sprinkle hazelnuts on top of each muffin.

Bake for 20-25 minutes.

Light Muffins by Beatrice Ojakangas, p. 20

Yield: 13 muffins (170 calories per muffin)