Pear carrot cranberry muffins

Ingredients

• 1 cup (250 mL) all-purpose flour
• 1 cup (250 mL) whole wheat flour
• ¾ cup (180 mL) granulated sugar
• 2 teaspoons (10 mL) baking soda
• 1 teaspoon (5 mL) salt
• 2 teaspoons (10 mL) cinnamon
• 1 large firm, ripe USA Pear (about 1-¼ cup grated)
• 1-¾ cups (430 mL) grated carrots
• ½ cup (125 mL) dried cranberries
• ½ cup (125 mL) toasted walnuts, coarsely chopped (optional)
• ½ cup (125 mL) unsweetened coconut
• ⅔ cup (150 mL) vegetable oil
• 3 eggs
• 1 teaspoon (5 mL) vanilla

Instructions

1. Preheat oven to 350 degrees. Line a standard-size 12-cup muffin tin with paper liners or lightly grease it, then dust with flour.
2. Combine all-purpose and whole wheat flour, sugar, baking soda, salt, and cinnamon. Stir well or sift together if lumpy.
3. Measure grated pear and carrots into another bowl and add cranberries, nuts, if using, and coconut.
4. Whisk oil, eggs and vanilla together until slightly lighter in color.
5. Add wet ingredients to dry, folding in gently until they are completely moistened and well distributed. Scoop batter into muffin liners.
6. Bake 30 to 35 minutes or until slightly darker around the edges.

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