3 c all-purpose flour
2 c sugar
2 t baking soda
1 t ground cinnamon
1/2 t salt
2 eggs
1 c canola oil
1 t vanilla
4 c chopped peeled ripe pears (about 6 medium)
1 c chopped pecans
Combine flour, sugar, baking soda, cinnamon and salt. In another bowl, combine eggs, oil and vanilla. Stir into dry ingredients until just combined. Fold in pears and pecans.
Fill paper-lined muffin cups two-thirds full. Bake at 350 for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2 dozen
259 calories, 13 g fat (2 g saturated fat), 18 mg cholesterol, 160 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein
