These muffins combine the goodness of both fruit and veggies. Mild zucchini lends itself very well to baked goods, and blends subtly with the pears to keep the muffins very moist and tender.
- 24 muffins ServingsServings
- 1 cup whole wheat flour
- 1 cup flour
- 1 teaspoon pumpkin pie spice
- 2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup canola oil
- 1/2 cup brown sugar
- 1/2 cup sugar
- 3 eggs
- 1 tablespoon pure vanilla extract
- 2 medium bosc pears, grated with the peel on
- 2 medium zucchini, grated
- 1 cup chopped pecans, optional
Preheat oven to 375 degrees. Line two 12 cup cupcake pans with 24 cupcake liners. Set aside.
In a large bowl, sift together the flours, baking powder and soda, salt and spices. Set aside.
In the bowl of an electric mixer, mix the oil, brown sugar, sugar and eggs on medium speed until the mixture is thickened, about two minutes. Add the vanilla extract and blend thoroughly. All at once, add the dry ingredients and blend on low speed until just moistened. Add the grated pears and zucchini and pecans if using, and fold in on low speed.
Fill each cupcake liner with a scant ¼ cup of batter (a standard size ice cream scoop is very helpful here). Bake for 15 to 20 minutes, or until the muffins are golden brown and a tester inserted in the center of a muffin comes out clean.
Allow muffins to cool in the pan for 10 minutes, then remove and cool completely on a rack.