Directions:

Preheat oven to 425 degrees F.

In large bowl, stir together flour, sugar, baking powder and salt.

Beat together milk, beaten egg, butter and lemon zest.

Stir pears and granola into flour mixture.

Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.

Place mini muffin liners into muffin pan. Spoon batter evenly into muffin liners. Cups will be close to full. Sprinkle the top of each muffin with about 1/2 teaspoon turbinado sugar.

Bake for 12 to 15 minutes, until tops are browned. Remove from pan immediately, and serve warm.