Whole Wheat Pear Muffins - Recipe

2 cups fresh or canned pears, drained
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. cinnamon
1/3 cup packed brown sugar
1 lightly beaten egg
4 tbsp. vegetable oil
1/2 cup whole/homo milk
1 tbsp. orange zest

Preheat the oven to 350F. Puree the pears in a food processor. In a medium bowl, combine the flour, baking powder, cinnamon, and sugar with a spoon or whisk. In a large bowl, beat the egg, oil, orange zest and milk with an electric mixer until just combined. Stir the peach puree into the egg mixture, then add the flour mixture and whisk until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 6 muffins