4 large pears, peeled, cored and diced into 1/2-inch cubes
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1 tsp. salt
1 cup raisins or dates
1 cup chopped pecans
Cooking Spray, for spraying muffin tins
Muffin cup liners, (optional)
Preheat oven to 375 degrees F (190 C). Spray 18 muffin cups with cooking spray, or line cups with muffin cup liners.
Combine diced pears and both sugars in medium bowl; toss well.
Blend oil, beaten eggs, and vanilla in large bowl.
Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt in another medium bowl.
Stir pear mixture into egg mixture; mix in dry ingredients. Fold in raisins (or dates if using) and pecans, do not overmix.
Spoon batter into prepared muffin cups; about one-half to two-thirds the way up.
Bake muffins in prepared tins for 20 to 25 minutes in preheated 375 degree F (190 C) oven. Remove from oven and let muffins cool in pan for 5 minutes. Transfer muffins to a cooling rack to cool completely.
Makes 18 muffins.
Photograph taken by Diana Baker Woodall© 2003
Date: November 22, 2003