Another muffin.

As you may have guessed from all the grain combinations which have been popping up around here lately I have been using up bits and pieces left in my cupboards. This is also a recipe to do that. Baby M is now far too old for stuff like baby food, but I had 2 containers of Pear Puree in the cupboard from when she still had it so I decided to use it up by making muffins. These were moist and tasty and really good. R ate 3 for breakfast, and as she is only 3 herself that is quite a feat!

Pear and Pecan Muffins
Makes 12

1 C Wholewheat Pastry Flour
½ C Plain Flour
2 t Baking Powder
¼ t Salt
½ t Nutmeg
2/3 C Sugar
2 T Wheat Germ
2 T ground Flaxseeds
½ C Pecans – finely chopped
½ C Soymilk
½ t Apple Cider Vinegar
¼ C Soy Creamer
¼ C Oil
1 t Vanilla Essence
1 ½ C Pear Puree

Preheat oven to 375F and prepare your muffin tins.
In a large bowl whisk together the flours, baking powder, salt, nutmeg, sugar, wheat germ, flaxseeds and pecans.
In a smaller bowl combine the soymilk and ACV, leave to curdle.
Once curdled add the creamer, oil, vanilla and pear. Mix well.
Add wet ingredients to the dry and mix to just combine. Spoon into muffin tins and bake for 30 minutes until tests done.
Cool for 5 minutes in tray before transferring to rack.