Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup sweetened coconut flakes
  • 1/2 cup pecans roughly chopped
  • 1 15 oz. can pear halves in juice
  • 2 tablespoons Vegetable oil
  • 1/3 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 3/4 cup wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Instruction

  • Preheat oven to 350F degrees. Add coconut to half of baking sheet. Add pecans to other half. Bake for 5-7 minutes, stirring occasionally until coconut is golden, watching closely towards the end so coconut doesn't burn.
  • Spear pears with fork and add to blender, reserving juice. Puree pears in blender. Measure out 1 1/3 cup pear puree and juice, adding necessary amount of juice to equal 1 1/3 cups. Add this pear puree/juice, vegetable oil, brown sugar, vanilla extract and egg to a large bowl and beat (with a whisk) until blended. Add flours, baking powder, salt, cinnamon, coconut and pecans and stir in with a rubber spatula or by hand, just until combined. Don’t ovemix.
  • Spray a 12 count muffin tin with nonstick cooking spray WITH flour or grease and four your tins. Evenly distribute batter between muffin cups and bake 15-18 minutes or until cooked through. Let sit 2 minutes then remove muffins to cool on a wire rack.