Nutrition per serving may change if servings are adjusted.
1 firm pear, such as Bosc, peeled and grated (1 cup)
2 tablespoons lemon juice
1 large egg
1 large egg white
¾ cup packed light brown sugar
1 cup buttermilk
¼ cup canola oil
2 tablespoons aniseed
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon granulated sugar
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Toss pear with lemon juice in a small bowl; set aside.
Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add buttermilk, oil, aniseed and vanilla and whisk until blended. Whisk flour, baking powder, baking soda and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and grated pear and stir with a rubber spatula until just combined.
Spoon batter into prepared muffin cups and sprinkle with granulated sugar. Bake until tops spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.