Pear & Carrot Muffins

Name: Pear & Carrot Muffins
Ingredients: 2 cups Chopped Pear (about Four Pears); 1 cup Grated Carrot; 4 whole Eggs; 1-1/3 cup Oil; 1 cup Sugar; 1-1/2 cup Whole Wheat Flour; 1-1/2 cup All-purpose Flour; 2 teaspoons Baking Soda; 2 teaspoons Baking Powder; 1-1/2 teaspoon Cinnamon; 3/4 teaspoons Ground Ginger; 3/4 teaspoons Salt; 1 cup Chopped Walnuts Or Pecans

13 ingredients

4 steps

Ingredients

2 cups Chopped Pear (about Four Pears)
1 cup Grated Carrot
4 whole Eggs
1-1/3 cup Oil
1 cup Sugar
1-1/2 cup Whole Wheat Flour
1-1/2 cup All-purpose Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1-1/2 teaspoon Cinnamon
3/4 teaspoons Ground Ginger
3/4 teaspoons Salt
1 cup Chopped Walnuts Or Pecans

Directions

1

Preheat oven to 400 degrees.
2

Combine eggs, oil, and sugar. Gently fold in pear and carrot. In a separate bowl, combine dry ingredients. Add the dry ingredients to the egg mixture until just combined.
3

Spray 2 twelve-cup muffin tins with nonstick baking spray (I love Baker's Joy). Fill tins around 3/4 full. This recipe will make anywhere from 18 to 24 muffins depending on the size of your tins and how much you fill them.
4

Bake for about 18 minutes.