Pear-Cranberry Breakfast Muffins

• 1 1/2 c. whole wheat pastry flour
• 1 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs
• 1 c. evaporated skim milk
• 1 T. lemon juice
• 2/3 c. dark brown sugar
• 2 T. canola oil
• 1 1/2 tsp. vanilla extract
• 2 c. diced, peeled pears
• 2/3 c. dried cranberries
• 1/2 c. slivered almonds

Preheat the oven to 400 F. Combine all the dry ingredients (whole wheat pastry flour through salt) in a large bowl. Set aside.

Combine the wet ingredients (eggs through vanilla extract) in a medium bowl and whisk briskly to combine. Add the wet ingredients to the dry ones and mix until just combined. Stir in the pears, cranberries and almonds and fill lightly greased muffin tins about 2/3 full and bake for 25 minutes in the preheated oven. Allow the muffins to rest for 10 minutes in their tins before turning out onto a wire rack to cool completely.

• Yields: 2 dozen muffins
• Preparation Time: 40 minutes