Lemon, Pear and Poppyseed Muffins

Last week was Teacher’s Appreciation Week, and as a teacher myself I thought the teachers at my school would really enjoy me bringing something sweet to eat. I did not want it to be a dessert, and thought that maybe a breakfast item would be welcome. But what can you make other than pastries that can stay good for a few hours?????? Pastries…..

Then I remembered of a great recipe I had seen on a blog I subscribe. It was a muffin with fruit in it. What a cool idea I thought. Not only it is not too sweet, but it is much healthier than a regular muffin as it does not have as much flour in it. I had really wanted to try this recipe, but since I also watch my carb intake and try not to eat too much sweet, fixing those muffins was not an option. And since my children seem to dislike anything I fix with fruits if the fruits are cooked I would have been the only one eating them at home.

So I though this was the perfect opportunity… and I knew there would not be any left-overs as teachers like to eat;-)

For 12 muffins, you will need:

2 cups and 2 Tbsp. of flour, 3 Tbsp of poppyseed, 1 tsp of salt, 1 tbsp of baking powder, juice of 1 1/2 lemon, 3/4 cup of sugar, 2 pears peeled, and diced in small cubes, 1/2 cup of melted butter, 2 eggs, 40ml of lemon juice, 210 ml of greek yogurt.

Ingredients for the icing: 1/2 cup of icing sugar, 2 tbsp of lemon juice. Mix together to get the icing.

Turn the oven to 375F. Combine flour, poppyseed, salt, lemon juice and sugar and mix well. Add the cubed pears into the flour mixture, and mix gently. Mix together the melted butter, eggs, yogurt, and the lemon juice and slowly incorporate it all in the flour mixture using a fork so as to not overmixing. Fill the cupcakes with 3/4 of the dough and bake for 25 minutes. Remove the cupcakes from the oven and let them cook before drizzling the lemon icing over it.

Bon Appetit!!!