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