February 1, 2008
Yield: 12 servings.
1 3⁄4 cups all-purpose flour
3⁄4 cup whole wheat flour
1⁄2 cup wheat bran
1⁄2 cup brown sugar, packed
1⁄4 cup granulated sugar
2 tsp. cinnamon, ground
1 3⁄4 tsp. baking soda
1⁄2 tsp. salt
1⁄8 tsp. cloves, ground
2 large eggs
1⁄3 cup vegetable oil
2 Tbsp. milk
1 1⁄2 tsp. vanilla
1 3⁄4 cups USA pears, peeled and cored,1⁄2” cubes
3⁄4 cup pineapple, crushed, drained
3⁄4 cup carrots, shredded, lightly packed
2⁄3 cup blueberries
2 Tbsp. sugar
1⁄2 tsp. ground cinnamon
Stir together flour, whole wheat flour, bran, brown sugar, granulated sugar, cinnamon, baking soda, salt and cloves in a large bowl of an electric mixer until thoroughly combined.
In a separate bowl, whisk eggs, oil, milk and vanilla until well-blended. Pour into flour mixture.
Mix 30 to 60 seconds on low speed. Mixture will be crumbly.
Add pears, pineapple and carrots. Blend 30 seconds on low speed or just until evenly moistened and mixture forms a thick batter. Gently fold in blueberries. Scoop evenly into 12 greased or paper-lined regular-sized muffin cups. (Cups will be very full.) Mix 2 Tbsp. sugar and cinnamon together and sprinkle about ½ tsp. over batter in each cup. Bake in a conventional 375°F oven for about 20- 25 minutes, until browned.
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