2 eggs (We use Eggland's Best because they are fresher than ordinary eggs and contain 25% less saturated fat)
1 cup of non-fat buttermilk
½ tsp on allspice, ground
2 tbs of canola oil
2 tbs of melted margarine
1 tsp of vanilla extract
⅔ cup of brown sugar
Instructions
Preheat oven to 400° and prepare the quick-bread dry mix (directions on package) adding the allspice to it. Whisk together eggs, buttermilk, margarine, canola oil, vanilla, and brown sugar. Make a well with your fingers in the dry ingredients bowl, and add the wet ingredients to the dry bowl. Stir until combined and add in pears and hazelnuts. Transfer the batter into the muffin tins and top with extra hazelnuts. Bake for 23-25 minutes or until tops of muffins are golden brown.
Recipe by Nutrition Twins at https://www.nutritiontwins.com/pear-hazelnut-muffins/