Cranberry Pear Muffins

I used White Whole wheat instead of whole wheat pastry flour by accident so the muffins were a little wheaty; however, the wheaty flavor worked very nicely with the lemon zest.

2 Cups flour

1/2 cup Brown Sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

2 eggs

3 Tablespoons melted butter or oil

1 cup cranberries

1 cup pears, peeled and diced

Preheat oven to 400F and butter 12 regular muffin cups.

In a Large bowl, sift flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, eggs, and oil.

Pour milk mixture into four mixture and quickly stir to make a smooth batter being careful not to over mix. fold in fruit and spoon batter into muffin cups.

Bake 20 minutes or until toothpick inserted into Muffin comes out clean. let cool in pan for 10 minutes and then turn out.