Pear, carrot and cranberry muffins

Ingredients

• 1 cup (250 mL) all-purpose flour
• 1 cup (250 mL) whole wheat flour
• ½ cup (125 mL) rolled oats
• 2 tsp (10 mL) baking soda
• ½ tsp (2.5 mL) salt
• 2 tsp (10 mL) cinnamon
• 1 large firm, ripe USA Pear (about 1 cup grated)
• 1 cup (250 mL) grated carrots
• ¼ cup (60 mL) toasted walnuts, coarsely chopped
• ¼ cup (60 mL) unsweetened coconut
• ¼ cup (60 mL) dried cranberries
• ½ cup (125 mL) vegetable oil
• 2 eggs
• ½ cup (125 mL) golden brown sugar
• 1 teaspoon (5 mL) vanilla
• ½ cup (125 mL) 0% M.F. plain Greek yogurt

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, oats, baking soda, salt, and cinnamon. Stir well or sift together if lumpy.
3. Measure grated pear and carrots into another bowl and add cranberries, coconut and nuts.
4. Whisk oil, eggs, sugar and vanilla together. Mix in yogurt and add to pear-carrot mixture.
5. Add wet ingredients to dry ingredients, folding gently until they are just moistened and mixed. Using ¼ cup measure, scoop batter into muffin liners. Batter will be sticky.
6. Bake 25 to 30 minutes or until slightly dark around the edges.

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