Pear and Orange Muffins

Heat the oven to 350 degrees F and line a 12-hole muffin pan with 10 paper liners. In a small bowl, combine 2 teaspoon sugar with 2 teaspoon orange zest. Set aside. In a medium bowl, combine the remaining 1/2 cup sugar, wheat bran, flour, baking powder, soda, cinnamon, and salt. In a large bowl, combine the applesauce, buttermilk, oil, and egg. Add the flour mixture to the bowl and mix to combine. Cut half the pear into 1/4-inch pieces and fold into the batter. Divide the batter among the lined muffin cups. Thinly slice the remaining pear and arrange on top of the batter. Sprinkle with the orange sugar and bake until a wooden pick inserted in the middle comes out clean, 25 to 30 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.