Ingredients
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cooking spray
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1 cup all-purpose flour
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1/2 cup whole wheat flour
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1/2 cup granulated sugar
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1 tsp ground cinnamon
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1/4 tsp baking powder
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1/4 tsp baking soda
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1 1/2 cup peeled & shredded pear
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1/2 cup chopped fresh or frozen cranberries
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1/4 tsp lemon zest
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1 large egg, lightly beaten
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1/4 cup canola oil
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1 tbsp granulated sugar for topping
Steps
1
Preheat oven to 375°F. Coat 12 muffin tin cups (2 1/2-inch) with cooking spray. In a large bowl, combine flours, sugar, cinnamon, baking powder and baking soda. In another bowl, combine pear, cranberries, egg, oil and lemon zest. Add liquids to dry ingredients and stir just until moistened. Fill muffin cups 3/4 full.
2
Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and dip tops in additional granulated sugar. Cool slightly before serving.
