Cranberry-Pear Muffins

Adapted from Giant’s free holiday magazine, “Cranberry-Pear Muffins”.  Jeff said it tasted like his mom’s holiday bread.

This is a good healthy muffin. The pear flavor is specific but faint:)

1 1/2 cup whole wheat flour
1/2 c. sugar (skim a little off the top…not that much is needed)
1 t. cinnamon
1/4 t. baking powder
1/2 t. baking soda
1 1/2 c. peeled adn grated pear
1/2 c. fresh cranberries, chopped or craisens
1 egg, beaten
1/4 c. canola oil
1 T. cinnamon sugar

Preheat oven to 350 degrees. Line a muffin pan with muffin liners. In a large bowl, combine flour, sugar, cinnamon, baking powder and baking soda. In a separate bowl, combine pear, cranberries, egg, and oil. Add liquids to dry ingredients and stir until just combine. Fill muffin tins 3/4 full. Top with cinnamon sugar. Bake for 18 minutes or until done.

Yeilds 12 muffins


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