Pear carrot cranberry muffins
Nourishing muffins that are great for a snack, a weekday breakfast, or even to keep everyone happy on a road trip!
- 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
- Preheat oven to 350 degrees. Line a standard-size 12-cup muffin tin with paper liners or lightly grease it, then dust with flour.
- Combine all-purpose and whole wheat flour, sugar, baking soda, salt, and cinnamon. Stir well or sift together if lumpy.
- Measure grated pear and carrots into another bowl and add cranberries, nuts, if using, and coconut.
- Whisk oil, eggs and vanilla together until slightly lighter in color.
- Add wet ingredients to dry, folding in gently until they are completely moistened and well distributed. Scoop batter into muffin liners.
- Bake 30 to 35 minutes or until slightly darker around the edges.
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